A delicious vegetarian meal for 2. The addition of the bread makes this baked dish interesting as the bread soaks up all the flavour and is delightfully crispy after baking.
Ingredients
- 100 g kale
- 100 g Swiss brown mushrooms thinly sliced
- 1 brown onion small thickly sliced
- 1 tsp garlic minced
- 1 tsp fresh rosemary finely chopped
- 1 tsp fresh thyme
- 1 tbs olive oil
- 2 slices sourdough bread cut into cubes
- 3 egg
- 1/2 cup milk
- 1 tsp dijon mustard
- 1/2 cup parmesan cheese grated
- 1/2 cup cheddar cheese grated
- 1/2 tsp salt *to taste
- 1/2 tsp pepper
- 60 g rocket leaves *to serve
Method
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Step 1Preheat oven to 200C.
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Step 2Heat the olive oil in a large saucepan on a medium heat. Add in the onions, garlic and mushrooms, thyme and rosemary and cook for a few minutes until the onion begins to soften. Then, add in the kale leaves and 2 tablespoons of water stir through well and then cover and continue to cook for 2 minutes until the kale has wilted down to half its original size. Transfer the kale mix to a large mixing bowl.
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Step 3To the kale mix, add in the bread cubes, mustard, eggs, milk, cheese and season with salt and pepper. Mix through well and then transfer to a small oven proof dish or individual ramekins and bake in the oven for 30minutes until golden and risen. Serve immediately with a side of rocket leaves.
Equipment
- saucepan with lid
- oven proof baking dish
Recipe Notes
The best part apart is dish is the sourdough bread that has soaked up all the flavour and is super crispy. When adding the mix to your oven dish, try to make sure you have plenty of the bread on top so it gets nice and crispy when baking.
Recipe Reviews (1)
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