Bob Blumer’s Free-tata
If you have any tired tomatoes (regular or cherry), mushrooms, bell peppers etc., don’t hesitate to add them to the pan along with the greens.
- Serves: 4
Ingredients
- 1 tablespoon rescued olive or vegetable oil
- 3 cloves tired garlic, minced
- 2 unloved middle sections of leeks, or ½ rescued onion, diced
- 4 cups combination of: tops (fennel, celery, radish, beet, turnip…), stems (kale, swiss chard…), and rescued greens (spinach, kale, swiss chard…)
- 1/2 cup rescued cooked sausage of any kind, or ham, diced (optional)
- 6 ounces rescued cheese, grated
- 8 eggs
- 1/2 rescued red bell pepper
- Salt and freshly ground black pepper
- If you have any tired tomatoes (regular or cherry), mushrooms, bell peppers etc., don’t hesitate to add them to the pan along with the greens.
Instructions
- Set rack in center position and preheat oven to 425°F
- In a 10-inch ovenproof pan over medium heat, add oil garlic and leeks. Cook for about 3 minutes, stirring occasionally, or until they begin to brown.
- Add greens and 2 tablespoons of water. Cover with a lid and cook for 3 minutes, or until greens have wilted and water has mostly evaporated. Remove lid and cook for another few minutes, stirring occasionally, until greens reduce in volume by about half.
- While greens are wilting, crack eggs into a large bowl. Add 4/5 cheese, salt and pepper. Whisk together.
- When greens are wilted, add sausage if desired, and pour egg mixture overtop. Use a wooden spoon to poke around the pan contents so that the egg mixture is spread out evenly. Sprinkle remaining cheeses overtop. Garnish with thin red bell pepper slices.
- Transfer immediately to oven and bake for approximately 12 minutes, or until cooked throughout.
