Kale and Mushroom Egg Bake

-1 Preheat the oven to 375 F
-1 Heat a skillet on medium heat then coat the bottom in about 1-2 tbsp olive oil. 
-1 Saute the chopped onion for about 5 minutes until soft, then add in the chopped mushrooms. Cook for another 5-7 minutes on medium heat, stirring occasionally. 
-1 Mix in the kale and stir together for until 1-2 minutes. Lightly season with salt and pepper and set aside. 
-1 Add the eggs, cottage cheese, shredded cheese and feta to a blender or food processor and pulse together for 30-40 seconds until smooth. Transfer to a large bowl.
-1 Add the sauteed veggies to the egg mix with the salt, pepper and garlic powder.
-1 Add in the tapioca flour and whisk everything together until smooth.
-1 Grease an 11u0022 x 7u0022 or 9u0022 x 9u0022 baking dish with a little olive oil and pour the mixture into the pan. Sprinkle the top of the dish with an extra 2-3 tbsp of shredded cheese
-1 Bake for 25-30 minutes, until the top if firm to touch.
-1 Let cool for 10-15 minutes, then slice into 6-8 pieces. 
-1 Keep refrigerated for up to 5 days. Rewarm in the microwave or oven when ready to serve.