I’ve been on an egg kick lately. But who can blame me? They’re a great source of protein, they never get old because you can completely change their form (over easy or hardboiled?), and they’re easy to always keep on hand because they don’t go bad in the fridge. Well…maybe they go bad eventually, but it must take a while. Did you know that eggs aren’t refrigerated in European grocery stores? They must really think that they don’t go bad!
Tonight I decided to make an egg bake to take for lunch with me throughout the week. When I make an egg bake, I like to focus on three components: eggs, cheese, and vegetables.
Today, I decided to go for a dandelion greens and mozzarella bake.
*full recipe below
Start with one bunch of dandelion greens, roughly chopped and sauteed until just wilted:
Spread the dandelion greens around the bottom of a lightly-buttered casserole dish:
Add three ounces of shredded mozzarella and 5 chopped green onions:
Beat 10 eggs in a bowl and then pour over the vegetables and cheese:
Use a fork to mix things together slightly in the pan, and then cook for 40 minutes at 350º.
Dandelion Greens and Mozzarella Egg Bakeserves 6 Ingredients - one bunch dandelion greens - 3 oz. mozzarella cheese - 5 green onions - 10 eggs Method - Roughly chop the dandelion greens and saute in olive oil until just wilted - spread the greens on the bottom of a lightly buttered casserole pan - grate the cheese and distribute on top of the greens - chops the green onions and spread on top of the cheese - beat the eggs in a separate bowl and then pour into pan - use a fork to slightly mix ingredients - bake for 40 minutes at 350º