Monday, April 29, 2013

Spinach Leek Parmesan Egg Bites

spinach leek parmesan egg bites

Okay so, I replaced half of the spinach with a leek! So this is more balanced between eggy and veggie. No green onion, because leek obviously.

1 lb frozen spinach
1 leek
1 cup bread crumbs
1 cup shredded parmesan cheese
12 eggs

Tear off a piece of parchment paper somewhat larger than the baking pan, fold the paper on the upside-down pan, making a rectangle about the size of the bottom of the pan. Fit the paper to the inside of the pan, folding in the corners.

Heat the oven to 400 degrees.

Put frozen spinach in a microwave-safe mixing bowl and cook according to package directions—e.g., cover the bowl with saran wrap, microwave it for four minutes, stir it up, and microwave it for another four minutes. Squeeze the spinach dry in handfuls, and pour out any liquid in the bowl.

Trim, halve, and thoroughly wash the leek, then shake it dry and slice thinly.

Add the bread crumbs, parmesan, and leek to the spinach and mix thoroughly with your hands.

Beat the eggs—I recommend using a rocket blender—and pour them in the mixing bowl, and mix thoroughly again with your hands.

Pour the spinach-egg mixture into the parchment-lined pan. Put the pan in the oven and bake for 20 minutes, turn the pan around, and bake for another 20 minutes. The eggs should be pretty well set when they come out of the oven.

Grab the edges of the parchment, lift the baked eggs out of the pan, and pull the parchment away from the sides. Let it cool for a bit. This time I cut the bake into thirds lengthwise and sixths crosswise, so that three pieces makes a serving—ah math, now I'm just screwing around. Cut it however you want.

Let the bites cool completely if you're putting them in jars, so condensation doesn't make them soggy.

To serve, reheat in the microwave for two minutes.