- Total Time: 25 Minutes
SO tasty, and so quick! Many of my ‘breakfast’ posts serve as a weeknight meal and this is no exception. Borrowed from ‘Whitewater Cooks with Passion’, by Shelley Adams, what I’ve listed below is a doubling of her recipe, as that’s what works for our family – enjoy!
4 T. butter
1 lb./454 g fresh spinach or kale, roughly chopped (I used the baby spinach and kale combo bag from Costco, I find that straight spinach tends to be a bit too wilty) ** as an update – because our eaters now eat more, the last couple of times I’ve made this I’ve used 2, thawed bags of frozen kale (500 g each) and sauteed this with an onion to remove moisture before adding in the cream – you may want a titch more cream as well**
1 t. nutmeg
1 1/2 t. salt AND 1 t. freshly ground pepper
1/2 c. EACH cream AND milk (or all cream if you prefer)
8 to 10 eggs (however many will fit!)
3/4 c. freshly grated Parmesan (or another strong, hard cheese)
Preheat the oven to 375 and start melting the butter in a large, oven-proof skillet on your stove-top. Add all of your greens and use tongs to stir and turn the leaves until all are just starting to wilt – this will be quite quick, and even though it seems like a crazy amount, the greens will cook down. Stir in the nutmeg, salt and pepper, then stir in the cream and milk, then turn off the stove-top heat and make indentations in the mix for as many eggs as you will be making.
Carefully crack an egg into each indentation (I used 9 this time), sprinkle the whole lot liberally with Parmesan and bake in the oven for about 25 minutes until the eggs have set and the whole skillet is bubbling. I had some leftover rice that I served as a base for the girls, Brock and I loved this straight up! I also recommend that you use a slotted spoon to do your dishing up, no matter what you do, it’s juicy!
- Category: Breakfast, Spinach, Vegetarian, One-pot Meal