Occasionally, I forget that I hate eggs and make these egg squares. There are just enough veggies in here to balance the eggs out. When it comes to eggs and me, it's all about a delicate ratio of cleverly disguised egg to other things like saluted vegetables, starch or meat.
I ate these on sweet potato toast. It's not toast. I was fooled into this one by some very attractive images on pinterest with yummy comments. Sometimes, when you don't have a certain food for awhile, you are easily duped into accepting something like a roasted slice of sweet potato as toast. What am I talking about? I'll tell you: take a sweet potato, cut it into 1/4 inch thick slices lengthwise, put those slices in the toaster and use it as a stand in for bread. It's delicious but it's not toast. (That said, I will probably make it again.)
This recipe makes a big pan off egg squares, feel free to use a smaller pan and cut the recipe in half.
splash olive oil
2 leeks, white parts only, halved, thinly sliced
8 oz mushrooms, sliced
1 bunch kale, stems removed, chopped
s + p
Heat oven to 350 degrees. Lightly grease or paper a 13 x 9 inch pan.
In a large skillet or wok over medium heat, warm oil. Add leeks, mushrooms and kale, cook until soft, about 10 minutes. Arrange evenly in prepared pan.
In a bowl, whisk eggs. Season with salt and pepper. Pour over cooked vegetables. Bake until egg set in the middle, about 25 minutes. Cut into squares.