Sam I am would be delighted to eat this ‘Green Casserole’. The eggs aren’t green, but there is enough green stuff in there that they might as well be. This dish comes out seeming very refined somehow, and yet it is easy and very tasty. Sort of a savory vegetable tart.
I gently changed the Green Vegetable Casserole recipe found in “Healing Psoriasis” by John Pagano. It is a very adaptable recipe to whatever greens you have around, but the surprising thing to me was the inclusion of romaine lettuce in a dish that you bake. I was dubious, but it is really tasty and the romaine holds up well.
Personally, I think leeks are a centerpiece of this dish, but you can try it with any combo of greens, other than tender lettuce, you like.
And if you use some, but not all of your leeks, you can freeze the tops to use to flavor soups. I just throw them in a bag, freeze them, and then let them stew in the broth for awhile before removing. I love not wasting any leeks.
But back to the recipe at hand!
2 cups leeks, chopped (original recipe says finely chopped, I cut coins about 1/4″ in diameter and then cut them in half)
2 cups spinach, chopped
1 cup romaine lettuce, finely chopped (again, I am not a fine chopper!)
1 cup fresh parsley, chopped
(original recipe calls for 1 cup chopped scallions – I liked it much better without scallions and just used more of the other ingredients)
2 Tbsp. flour (I used brown rice because we are gluten free – any flour will do)
1 tsp salt
1/2 tsp. black pepper
10 – 12 eggs
oil for the baking dish
Preheat the oven to 325.
Coat a 9X13″ baking dish with oil (I use safflower oil)
Place all the chopped veggies in a bowl and add flour, salt and pepper and stir.
In a separate bowl, scramble the eggs. The reason for the range of eggs is you want enough egg to coat all the veggies and fill the bottom of the pan at least 1/2″ or so to give you a base for the ‘tart.’
Pour your egg mixture over the veggies, mix and pour into prepared 9X13 casserole.
If you don’t feel there is enough egg, then scramble a few more and pour on.
Bake for an hour or until firm on the bottom and browned a bit on top.
Delicious hot or cold. I eat it for breakfast sometimes which helps me get more veggies in my morning!