Egg & Spinach Baked With Nut Crust

I'm the Pacman!

Laziness got the better of the scrambled eggs and leeks you wanted to make for lunch.

Later in the evening, you remember a handful of grated cheese resting in the refrigerator for the past few days.

There are over a dozen eggs waiting to be used as well.

Your resolve to eat less, if not lighter, in the nights would be well exercised with a simple combination of the two, you think, the mere thought making you float.

Come home, whip out the cheese and four eggs.

There is three-fourths of a cup of chopped leeks in the refrigerator.

Mince three chillies and two cloves of garlic.

You notice a bunch of spinach as well, so wash it well and chop it, it makes about two cups of spinach.

In about a tablespoon of olive oil, saute the garlic.

Once it's all nice and smelly, add the spinach. Let it wilt well, hurry this along by stirring it. Make sure there's no water left from the spinach.

Now add the leeks and the chillies. Add a little salt. Saute a few seconds. Let cool.

{{Idea!!! There are flaked pistachios and almonds in the pantry, and some broken cashewnuts as well!}}

Meanwhile, beat the eggs with a pinch of salt and half of the cheese.

Mix it with the greens and pour into a greased baking bowl.


Mix the rest of the cheese with the nuts and spread over the eggy mix. Both ingredients should be dry.

Bake at 200 C till a knife inserted in the centre comes out dry.



This eggy delight goes off to Yasmeen of Health Nut who's hosting Kalyn's Weekend Herb Blogging, now managed by Haalo.

Weekend Herb Blogging Eggs Spinach Cheese