Urban Parent – Halifax Halifax's source for parenting information.
I first had this dish on a midsummer getaway to Maine. A lazy brunch “sans kids” and several coffees later I had rough notes on how to create a healthier, simplified, yet equally delicious version. Here’s my best shot, which opened to rave reviews with the whole family!
Ingredients:
2 c. packed spinach, chopped
1/2 cup packed fresh basil, chopped + 6 leaves for garnish 1 tsp olive oil
2 c. cubed whole grain bread
6 eggs
1 & 1/2 c. almond or cow’s milk
1 clove crushed garlic
1/4 tsp sea salt
1/4 tsp pepper
1 roma tomato, sliced
14 g mozzarella, sliced into half moons
To prepare:
In a cast iron or other oven-proof skillet, heat olive oil over medium heat, then add spinach and basil and cook until wilted.
In a medium bowl, whisk eggs, milk, garlic, salt and pepper.
In the cast iron pan, spread cubed bread evenly over spinach and pour egg mixture over top. Top with sliced tomato, torn basil leaves and mozzarella.
Place the pan in oven and bake at 350F for 40 minutes
Wendy McCallum, LLB, RHN, is passionate about providing busy parents with the tools & support they need to feed their families wholesome food, so everyone can play, learn, and feel better! She is a mother of two terrific nine-year old kids. For information and recipe ideas, visit her website or pick-up her cookbook
