Two of my favorite parts of spring -chickens and ducks have begun laying again and there is tender delicious spinach coming out of the high tunnel! This simple casserole takes advantage of both. It takes only 20-30 minutes prep time and then bakes while I get myself together for the next school day. If it is a warm spring and we have mushrooms-I sauté them along with the onions and toss them in too. This goes well with baked beans.
- 1 lb. fresh spinach, rinsed, steamed for a moment, chopped and well drained
- 1Tablespoon olive oil
- 2 med. sized onions, chopped
- 3-4 cloves garlic, minced
- 3 chicken or 2 duck eggs
- ½ cup heavy cream
- ½ cup shredded cheese (mozzarella or other)
- ½ teaspoon Hungry Bear Farm garlic salt
- dash of ground pepper
Caramelize the onion and garlic in a skillet by sautéing slowly in the olive oil (about 20-30 minutes. While this is cooking, in a medium size bowl, beat the eggs with the cream. Add the seasoning to the egg mixture. Toss the spinach into the egg mixture and then place it in bake in a well greased 8×8 casserole dish or similar size (Pyrex works best). Top with the sautéed onions/garlic mix and the cheese. Bake for about 30 minute at 350 degrees. It is done when the eggs are fully cooked.