Wednesday, July 16, 2014

Potato, Spinach, Egg Bake


Nothing has changed in my quest to use what is on hand.  I buy Costco sized bags of potatoes and onions which means, it is a rare day that I don't have these two waiting to be used.  Onions are probably the most used vegetable in our home.  Since, I can't use garlic, I add onions to everything or a member of that family. It has become a habit when starting a new recipe to take out he onions.  Doesn't work too well for cake though.  OK, I'm kidding.

Salads, casseroles, meat, dairy......what can't be improved with onions.


Varieties of onions are recommended for certain recipes.  They come in varied colors and textures.  They can be stored for weeks in a cool dark area.  Bottom line is though, you can substitute different onions for almost any recipes.  



Yellow Onions - I always keep these on hand and I think they are used most often.  When cooked, they become sweeter, the longer they are in that pan.  " Yellow onions have a complex flavor, and a firm texture that can survive long cooking" (Chow)  Great for stews and soups. 
White Onions - These onions have a sharp and  pungent flavor.  Add them to salsas or cook them like the popular yellow onion.
Sweet Onions - My daughter used Vidalia for almost any dish.  They are sweeter and used raw on a sandwich or in a salad, are delicious. I wouldn't keep these around as long as the yellow onions.
Red Onions - I love how these look in salads.  The added color brings that salad together. 
If you really want to know about the many different kinds of onions, check out Saveur.
We are really talking about spinach because I used MORE spinach, in this recipe.  As I said, this is a recipe, where I looked around to see what I had and put it all together to make a yummy meal.  We understand the potatoes and onions.  Eggs are another staple as is cheese and in this house, as you now know, spinach is a star.  I grabbed a little of this and a little of that and shortly, we ate a delightful  dish. 
I have these little orange square dishes which I use rarely since they are small but they are perfect for individual servings which this was perfect for.  I sprayed them with cooking oil and layered onions, potatoes, spinach, cheese and eggs.  Easy to put together.
     
Potato, Spinach, Egg Bake
Ingredients:
2 yellow potatoes, diced and boiled for 5 minutes, just to soften a bit
1/2 onion, chopped
2 cups microwaved spinach
1 cup cheddar cheese
4 eggs

Method:
Preheat oven to 375 degrees F,
Spray individual  ramekins or mini casseroles with cooking olive oil.
Layer chopped onion and diced potatoes.
Cover with spinach.
Use 1/2 cup cheese on each individual casserole.
Top with 2 eggs on each.  (I had difficulty with them slipping to the sides.)
Bake for 20 - 25 minutes depending on how firm or loose you like your eggs.
Eat and enjoy.

4 comments:

  1. Love this simple but so delish dish! Nice to meet you through #RealFoodFriday, linky. I'll be pinning this for later! I'd love to see this dish at #theWeekendSocial linky that I co host. I'll leave the link for you! :) We're live through Sunday night. http://thekitchenchopper.com/indexBlog.php/?p=10901

    ReplyDelete
  2. Love your recipe. Its sounds so simple but yet very nutritious and tasty. I will definitely save this one. Thanks for sharing on Real Food Fridays Blog Hop

    ReplyDelete
  3. Hi Chaya,
    I just love your Potato Spinach Egg Bake! Thanks for sharing with Full Plate Thursday, I always look forward to your visits!
    Come Back Soon,
    Miz Helen

    ReplyDelete
  4. I have been wanting to make more egg recipes and I've never baked them. Pinning this to make very soon.

    ReplyDelete

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.