Usuba
Spinach and Egg Casserole
Tender spinach casserole made from boiled spinach with an egg custard topping. A simple and nutritious dish that is perfect for breakfast or a light dinner. The spinach is sautéed in butter, topped with a mixture of eggs and milk, and baked until golden brown.
- Total
- 35 min
- Standard serving
- 243.3 g
Ingredients
Total 5
Instructions
- 1
Step 1
Sort through and rinse the spinach. Chop it and boil in salted water until tender.
- 2
Step 2
Drain the boiled spinach in a colander or sieve and let the water drain completely.
- 3
Step 3
Heat the vegetable oil in a pan. Transfer the spinach and lightly fry it, then spread it evenly over the bottom of the pan.
- 4
Step 4
Whisk the eggs with milk and pour this mixture over the spinach in the pan.
- 5
Step 5
Bake in an oven at 180°C until done, until the egg sets and a golden crust forms.
- 6
Step 6
When serving, sprinkle the casserole with fresh parsley or dill.
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