1 ½cupuncooked fresh spinachif you use frozen, let it thaw and squeeze the water out before adding to the dish
1medium sausageor meat of choice, or omit, I used Peruvian chorizo
1small to medium potato
6eggs
¼cupof milkany low-fat, sugar-free milk will do, I used cow’s
salt & pepper to taste
Optional: 1 teaspoon of olive oil – if you’re going to cook the meat or vegetables before hand.
Instructions
Poke a few knife or fork holes in your potato and throw it in the microwave for two minutes. This will cook it most of the way.
In the meantime, toss your meat of choice in a saute pan to cook through, and chop up your vegetables of choice.
Grease your casserole dish with oil/butter/Pam. After the potato has cooled, slice it thinly and lay it flat on the bottom of the dish. (You can do as many layers as you’d like, but I only did one.)
Spread the meat and chopped veggies over the potatoes. (If you choose to cook your vegetables first, I wouldn’t recommend cooking the spinach ahead of time. It’s best to put raw spinach in this dish.)
In a separate bowl, whisk together your eggs and milk, adding a dash of salt and pepper. You can easily do this without the milk, but milk adds a fluffy texture to eggs, which is really nice in this dish. Make sure the yolk and whites are fully incorporated, then pour into the dish, evenly covering the vegetables. Make sure the spinach is covered with the egg mixture or it will burn! Add another whisked egg (with a little water) if necessary.
Cover with foil and pop this baby in a 375 degree oven for 40 minutes. Wait for it to cool a few minutes, then slice, and serve! You can store this in the fridge for easy breakfasts, and simply microwave a serving for about 60-90 seconds. If you choose to freeze them, remember that potatoes may take a little longer to heat up in the microwave.