Lettuce and Egg Breakfast Bake

 

ImageDid you know that you can cook lettuce?

Not just grilled romaine, either.  Although that does make one of the best salads ever.
Lettuce can work just like spinach.  I love this because the husband is allergic to spinach, which cuts down my options for making awesome creamy casseroles and frittatas and saag paneer.  Eggs baked over a layer of lightly sautéed spinach and doused with cheese is one of my favorite breakfast foods.  And now I can make it to share!

(Cooked lettuce is also particularly great when you have a head of lettuce sitting uneaten in your crisper drawer and you just can’t make one. more. salad, rare as that may be.)

Here’s the recipe I used to start:

http://www.manilaspoon.com/2012/12/baked-spinach-and-eggs.html

The only ingredients she uses are spinach, eggs, feta, and salt and pepper.

I used red leaf lettuce, eggs, cottage cheese, cream cheese, and a dash of Parmesan.
The cottage cheese is great for adding creaminess without going overboard on fat, and the cream cheese is great for adding fat.  Tasty, tasty fat.  Parmesan just tweaks in a bit of edge and saltiness.

I also added the last bit of mushroom gravy I had in the fridge, which lent a meatiness to my meal, but it’s not central to the recipe.

This recipe works well for one person if you aren’t making any other items (like toast or a country-fried steak) and for two if you are.

Ingredients

8 or 9 leaves of lettuce (red, green, just not iceberg)
2 eggs
¼ cup cottage cheese
¼ cup reduced fat cream cheese
Dash of Parmesan

Preheat your oven to 400 degrees.

Wash and somewhat dry your lettuce leaves.  Heat a big pot over medium heat; add the leaves and sauté for 2 or 3 minutes until wilted.  Red lettuce keeps a bit of crunch even after sautéing,which I like.

Put this into an oven-safe container, either a medium-sized ramekin or a smallish frying pan.

Crack the eggs over the spinach.  Toss the cottage cheese over the dish, and pinch off bits of the cream cheese and evenly space them.  Shake a dash of Parmesan over everything.  (If you also happen to have mushroom gravy you’d like to add, I heated that in the same pan I used to sauté the lettuce and poured it on before cracking the eggs.)

Bake in the oven at 400 degrees for 12-16 minutes.  12 minutes for runny yolks, 16 for hard disks.

Voila!  You’ve cooked lettuce, and it’s delicious!  You’ve also avoided endangering your husband.  Good job.

Image

Yup, that’s lettuce in there.

Calories: 404
Carbs: 13 g
Fat: 28 g
Protein: 25 g

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