2 bunchesscallions (thinly sliced)
1package spinach (washed, drained and chopped coarsley)
8 slicesEzekiel bread or gluten free bread (cut into squares)
16eggs (slightly beaten)
6 ouncesgoat cheddar (up to 10 oz goat or any other cheese )
1⁄2 bunchparsley (chopped coarsely)
Coat the bottom of a skillet with preferred fat and cook the scallions, stirring occasionally, for 2 – 3 mins. Add spinach and stir fry until it ceases to produce any more water.
Oil a roasting pan and place half the bread squares in the pan. Layer half the spinach on top, then half the cheese. Layer bread, spinach and cheese again. Top with parsley.
Add a few grindings of pepper and salt, if desired, to the eggs and pour the eggs over the layers.
Bake at 350°F until solid, about 40 mins. Test for doneness by inserting a knife. It if comes out clean, it’s done. You can finish it with a few minutes under the broiler if you enjoy a browned top. (Recipe♦443)