Green eggs and ham have nothing over this broccoli, spinach, and egg casserole. I’ll admit there is an element of “green” to both. If you’re not opposed to “green things” then this dish is for you – a great meal for breakfast, brunch/lunch, or dinner!
This recipe was created because I had a lot of broccoli to use, especially a lot of stalks. Back in the day, I didn’t use a lot of the broccoli stalk because the kids didn’t like it and hubby can be opposed to some cooked “green” veggies.
Today I follow more of a zero-waste chef approach and utilize every last bit of the vegetable if I can. (Hubby has adjusted – sort of. Well, let’s put it this way, if he wants to eat what I cook, he adjusts. 🙂 )
Chopped broccoli pieces (mostly stems).
Baked broccoli as the “crust” for this casserole.
Fresh spinach cooking down.
Spinach added to egg and cheese mixture.
Ingredients in the baking dish ready to cook.
And it’s done with a beautiful golden crust.
Just the right amount of (whites & whole) eggs, cheeses, and veggies to create this tasty dish.
Broccoli, Spinach, & Egg Casserole
- 2 cups broccoli - stems & florets chopped
- 1 tablespoon Parmesan cheese shredded
- 1/4 cup egg whites
- 1 cup egg whites
- 1 egg
- 8 ounces fresh baby spinach (or frozen spinach, thawed and drained
- 1/2 cup feta cheese, crumbled
- 1/4 cup ricotta cheese
- 2 tablespoons Parmesan cheese shredded
- 1/3 cup red onion chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon ground pepper
Preheat the oven to 400 degrees. Spray a 8 X 6" baking dish with cooking spray.
Place broccoli stems and florets in a food processor and pulse to small pieces. In a mixing bowl add broccoli with egg and parmesan. Press into baking dish and bake for 10 minutes, until edges are browned and the crust looks dry.
If using fresh spinach, cook down in a skillet with a scant of olive oil until wilted. Wring spinach out whether using freshly wilted or frozen.
Whisk the egg whites and whole egg in a large bowl. Add spinach to the eggs along with the feta, ricotta, parmesan, onions, oregano, and pepper. Stir to mix and pour into the baked shell.
Cook at 400 for about 20-25 minutes. The top will puff in the center when done.