Eggs require little introduction. Eggs are an essential in the cheap household's refrigerator. They taste great, are versatile, and reasonably cheap (when on sale). I eat eggs probably twice a week, if not more. Fried eggs make a quick breakfast, scrambles or omelets are a favorite dinner, and a baked egg dish, like the following provides a nice variation.
My version is adapted from a recipe I found in Martha Rose Shulman's Mediterranean Harvest. I'm going to invent a word: cheapskating. Omitting the cheese is my first step in cheapskating a recipe.It means doing something that takes away pleasure from your life in order to save some money. I also changed the recipe by including some of my favorite vegetables like kale, Italian sweet peppers, and summer squash. Don't forget the bread crumbs! I've heard buttery bread crumbs referred to as the poor (wo)man's Parmesan. I would have to agree. Enjoy!
Provencale-Inspired Veggie and Egg Gratin
by
Keywords: entree vegetarian eggs vegetables
Ingredients (serves 2-4)
- Non-stick cooking spray
- 2 tablespoons olive oil, divided
- 1/2 onion, finely diced
- 2 cloves garlic, minced finely
- 2 cups kale, chopped
- 2 Italian sweet peppers, seeds removed, chopped or 1/2 cup red, orange, or yellow bell pepper, chopped
- 1/2 cup summer squash, such as zucchini or yellow squash, diced
- 3 large eggs
- 1/2 cup milk
- 1/2 cup cooked white rice
- 1/4 chopped parsley
- 2-3 tablespoons bread crumbs
- Freshly ground black pepper
- Kosher salt
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Spray a baking dish with non-stick cooking spray. Set aside. I use a 6 cup Pyrex baking dish.
Heat 1 tablespoon olive oil and butter, if desired, in a large skillet over medium heat.
Add onion and garlic to the pan, stirring occasionally, cook until onion begins to soften, about 5-7 minutes.
Add kale, peppers, and summer squash. Stirring occasionally, cook until kale is wilted, about 5-7 minutes. Remove from heat and allow to cool slightly.
In a mixing bowl, beat eggs. Season with black pepper and kosher salt. Add cooled vegetables, rice, and milk. Mix until combined.
Pour into prepared baking dish.
To make the bread crumbs, heat 1 tablespoon olive oil in a small skillet over medium heat. When warm, add the breadcrumbs, season with salt and pepper, and toast until lightly golden, about 2 minutes.
Evenly spread the bread crumbs over the top of the egg and vegetable mixture.
Bake gratin between 30-45 minutes. To make sure the gratin is completely cooked, a knife inserted into the middle should come out clean but the center should still be rather soft. Let cool about 5 minutes before serving.
Enjoy!
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