Wednesday, January 26, 2011

Mushroom-Kale or Spinach Souffle

A Moosewood Cookbook Inspired Recipe!

What you will need:
-a preheated oven to 350 degrees F.
-a lightly greased (butter, coconut oil, olive oil, whatever) deep dish
-6 free range eggs
-1/2 cup feta cheese
-1 cup extra sharp cheddar (you can use less, just eyeball it because the cheese portion can get a bit crazy)
-1/3 cup of parmesan
-1 small package of mushrooms, just the regular ol' kind
-1 yellow onion
-a big bunch of kale (I tried this because I had no spinach and it was yummy! but use spinach if you prefer)
-bit of olive oil
-1 tsp. nutmeg (this is KEY, though it sounds sort of gross, huh?)
-breadcrumbs (optional)

Step 1: steam your kale (or spinach) and saute your onions until soft, then add your mushrooms.
Once kale is done, be sure to drain it, getting as much moisture out as possible.

Step 2: Shred all of your cheese, besides the feta of course! Set a little bit of cheddar aside for topping.

Step 3: Put salt and pepper (as much as you like, really) in a large bowl. Also add your eggs to this and whisk around!

Step 4: Add in cheese, mix. Then add in veggies!

Step 5: Take your greased dish and pour all ingredients into it. (You can put a bit of bread crumbs at the bottom and top of it, if you desire) Add your extra cheese to the top and pop in the oven for 45 minutes to and hour, until your top is nicely browned.

Step 6: serve on top of a bed of greens or alone, or maybe with some roasted potatoes for an extra comforting meal? Enjoy!

*I've always wanted to try adding bacon into the mix*
It's worth a try, right?