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Categories:Viewed: 49 - Published at: 8 years ago
Ingredients
- 3 cups Croutons (Homemade Is Best, See Note)
- 10 whole Eggs
- 1 cup Milk
- 2 teaspoons Canola Oil
- 1 whole Leek (whites Only), Diced
- 1 cup Kale, Chopped
- 1 whole Roma Tomato, Seeded And Diced
- 1-1/2 cup Cheddar Cheese, Grated (Swiss Is Lovely Too)
- 1-1/2 teaspoon Kosher Salt
- 1 pinch Fresh Ground Black Pepper, Or More To Taste
Method
- Preheat oven to 375°F. Grease a large casserole dish and set aside.
- Place croutons in a bowl. In another bowl, lightly beat eggs. Add milk to eggs. Lightly beat for another minute. Pour this mixture over croutons and set aside.
- In a large skillet, heat oil over medium heat. Add leeks and cook for just a few minutes. Add kale and cook for another 2 minutes. Take off heat and allow to cool for 5 minutes.
- Mix cooled kale/leeks with eggs. Add tomato, cheese, salt and black pepper.
- Pour mixture into greased casserole and bake for 35-40 minutes or until a knife inserted into the center comes out clean.
- Note: To make homemade croutons, cube a loaf of crusty day-old bread. Place bread cubes on a cookie sheet. Let cubes sit for several hours to dry out. Drizzle a little olive oil over the bread cubes. Sprinkle some kosher salt over top and a few good cranks of fresh ground black pepper. Bake in a 400°F oven until cubes are toasty brown.
