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Easy green egg and parmesan bakes 

Easy green egg and parmesan bakes

Easy green egg and parmesan bakes 


  • 250g frozen spinach, thawed
  • 625ml milk
  • 5 large eggs
  • 60g finely grated parmesan
  • sea salt and cracked black pepper
  • 4 x 1.5cm-thick slices wholemeal bread (250g)
  • 300g finely chopped broccoli
  • 90g store-bought pesto
  • finely grated parmesan, extra, for sprinkling

Preheat the oven to 180C/gas 4. Lightly grease 4 x 375ml-capacity ovenproof dishes (and see Cook’s Note).

Place the spinach in a sieve and press to remove the excess water. Place between sheets of absorbent kitchen paper and squeeze to remove any remaining moisture. Roughly chop and set aside.

Place the milk, eggs, parmesan, salt and pepper in a large bowl and whisk to combine. Tear the bread into large chunks and add to the egg mixture. Toss to coat. Add the spinach, broccoli and pesto and fold to combine.

Allow to stand for 10 minutes.

Divide the mixture evenly between the dishes and sprinkle with a little extra parmesan. Bake for 25-30 minutes or until the egg is just set. Sprinkle with extra parmesan to serve.

COOK’S NOTE You can make one large version of this if you prefer. You’ll need a lightly greased 2-litre-capacity ovenproof dish. Just increase the baking time to 45 minutes so it cooks all the way through. 



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