Egg Squares (Paleo, GF, DF)

Occasionally, I forget that I hate eggs and make these egg squares. There are just enough veggies in here to balance the eggs out. When it comes to eggs and me, it's all about a delicate ratio of cleverly disguised egg to other things like saluted vegetables, starch or meat. 

I ate these on sweet potato toast. It's not toast. I was fooled into this one by some very attractive images on pinterest with yummy comments. Sometimes, when you don't have a certain food for awhile, you are easily duped into accepting something like a roasted slice of sweet potato as toast. What am I talking about? I'll tell you: take a sweet potato, cut it into 1/4 inch thick slices lengthwise, put those slices in the toaster and use it as a stand in for bread. It's delicious but it's not toast. (That said, I will probably make it again.)

This recipe makes a big pan off egg squares, feel free to use a smaller pan and cut the recipe in half. 

Egg Squares

splash olive oil

2 leeks, white parts only, halved, thinly sliced

8 oz mushrooms, sliced

1 bunch kale, stems removed, chopped

10 eggs

s + p

Heat oven to 350 degrees. Lightly grease or paper a 13 x 9 inch pan.

In a large skillet or wok over medium heat, warm oil. Add leeks, mushrooms and kale, cook until soft, about 10 minutes. Arrange evenly in prepared pan. 

In a bowl, whisk eggs. Season with salt and pepper. Pour over cooked vegetables. Bake until egg set in the middle, about 25 minutes. Cut into squares. 

Tortilla Espanola

The spanish tortilla.  A staple on spanish tapas menus.  It's great for breakfast or a little bite anytime of the day.  

Makes about 8 servings. 

Spanish Tortilla

1/2 cup olive oil

1 small yellow onion, thinly sliced

2 baking potatoes, peeled, thinly sliced

3 cloves garlic, peeled, minced

s + p

pinches of smoked paprika

5 eggs, beaten

Heat an 8 inch skillet over medium low heat.  Add olive oil.  Heat.  Add onions, potatoes and garlic.  Season with salt, pepper and paprika. Stir/flip occasionally to encourage even cooking and avoid browning.   Cook until potatoes and soft but not falling apart, about 10 minutes.  

Drain oil from pan and reserve.  Transfer cooked potato mixture to bowl and toss with beaten eggs.  Wipe out pan, return to medium low heat.  Add 2 tablespoons of reserved oil back to pan.   Pour in potato egg mixture.  Cook until just set in center, about 20 minutes.  Carefully place a plate over skillet and invert tortilla on to the plate.  Slide tortilla back into skillet to finish cooking remaining, uncooked side.  Cook 5 minutes.  Remove from skillet and let sit 20 minutes before serving.  Serve warm, room temperature or cool.  

Egg Squares

The only way I'll eat eggs.  (Besides those in baked goods.)  This is almost a frittata except with more vegetables than eggs.

Egg Squares

6 eggs

salt and pepper

drizzle of olive oil

8oz cremini mushrooms, sliced

2 leeks, diced

2-3 collard greens, leaves removed from stems, stems discarded

parmesan cheese (optional)

Heat oven 350 degrees.  Saute mushrooms and leeks in olive oil until soft, about 5 minutes.  Toss in collard greens.  Pour veggies into greased casserole dish.  Whisk eggs with salt an pepper.  Pour over vegetables.  Bake until set, about 25 minutes. Grate parmesan cheese over top.  Cut into squares.