The only way I’ll eat eggs. (Besides those in baked goods.) This is almost a frittata except with more vegetables than eggs.
salt and pepper
drizzle of olive oil
8oz cremini mushrooms, sliced
2 leeks, diced
2-3 collard greens, leaves removed from stems, stems discarded
parmesan cheese (optional)
Heat oven 350 degrees. Saute mushrooms and leeks in olive oil until soft, about 5 minutes. Toss in collard greens. Pour veggies into greased casserole dish. Whisk eggs with salt an pepper. Pour over vegetables. Bake until set, about 25 minutes. Grate parmesan cheese over top. Cut into squares.