Time simply flew! My little babies completed a decade in this world last month. From being mommy’s cute little darlings, they have transformed into a handful pair of tweens filled to the brim with enthusiasm, action, emotions and restlessness. Kids grew up fast and the scope of creations in the kitchen evolved and widened to suit palates and nutritional needs.
Pre-teens or Preadolescence is a period of lot of internal conflict for children, I have come to realise. The want to go the extra mile to prove they are no longer little kids at the same time they are struggling to cope with the transition and fit into the image of a cool pre-teen. They are getting used to moving out of their precious Wonderlands to being more mature, sensible, practical and realistic. This is the time of realisations and temporary disillusionments… that their Idols are not actually super humans but mere mortals as anyone else; that Santa doesn’t actually visit you from the North Pole, but lives right here in this yours and is called Mom or Dad!
Though the “real show” begins only about three years from now, the pre-teens is already offering the perfect trailer to shape me up for coping in the throes of the most astonishing array of drama, emotions, hormones, mood swings, attitude, “enhanced” vocabulary, et al!! I sometimes alternate between being amazed and scandalized when I happen to overhear conversations of my 10-years olds.
Let’s come back to food talk. So while I look forward to watch my two amazing children grow through their lovely preadolescent years, let me share with you a Yummy Expression that happens to be on their favourite Sunday breakfast menu.
Here I have for you today the Greens and Egg Casserole, most perfect for breakfast or early evening meal, power packed with spinach, veggies and eggs.
To get going you need…..
8-10 fresh baby spinach leaves
2 cups chopped veggies (beans, carrot, tomatoes, mushroom, and broccoli)
1 onion, finely chopped
1 small potato, thinly sliced
1 tsp chopped garlic
4 cheese slices
1 tbsp Olive oil
1 tbsp fresh cream
½ tsp Oregano flakes
½ tsp chilli flakes
4-6 fresh basil leaves, roughly chopped
Beat eggs well seasoning with salt and pepper. Keep aside.
In a square glass baking dish, add ½ of the olive oil, place the potato slices on it. Sprinkle the chopped garlic, onion and oregano, and bake for 10 min in pre-heated oven at 150 degrees Celsius.
Remove from the oven; layer the veggies and chilli flakes followed by a bed of spinach leaves. Top it with fresh cream and bake again for 10 min.
Remove from the oven; make a layer of beaten egg and top it with cheese slices and the basil leaves. Bake for 10 min till the egg layer is fully baked.
Cut into squares and serve with salsa or tomato ketchup.
At home, we all love this preparation. It’s quite simple and involves very less efforts.
Go try your version of the casserole and express your culinary creativity!
Will see you again soon with more Yummy Expressions!! Keep creating and keep expressing! J