Leeks ginger egg bake fragrant, nutritionally rich and healthy winter dish, easy to prepare and a perfect for light lunch or breakfast.
The other day I bought beautiful leeks at the local market. Leeks are now in season, which means you can buy it just everywhere, in markets and in stores. You might have cooked leeks with potatoes, but it can be prepared in many other ways. I know that many of you don’t like leeks, but I rather say that you didn’t try it made in an interesting way. So today I will show you that leeks can be prepared not only very quickly, but also may be quite delicious meal with an interesting flavor.
Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. With a milder flavor and larger size, they work well added to everything from salads to soups. Leeks are a good source of vitamin C and B6, folic acid, manganese and iron. Because of the high content of vitamins, leeks are important winter vegetable and, therefore, should be eaten in winter. An important substance in the leeks is an essential oil which has sulfur compound, and from there comes the famous “unpleasant” scent that usually bothers people. But precisely that sulfuric phytochemicals benefits your body by regulating blood sugar levels, lower blood pressure and cholesterol levels. Leeks are vegetable full of antioxidants that protect our body but also detox it. He has anti-inflammatory properties and contains probiotics which boost metabolism and makes him good for losing weight. Leek is also a powerful natural aphrodisiac. Interesting, isn’t? ;)
For making this dish, I used the white and light green parts of leeks. I removed those dark green and mature leaves but I didn’t throw them away. Green leaves are very tasty and healthy, and can be eaten raw in salads. Before I started with cooking, I had to wash leeks of dirt which can found in leaves. I cut leeks into rings and separate it with fingers, after which I washed it well in cold water and dry on a paper towel.
First I sautéd leeks in extra virgin olive oil for a few minutes, just until leek is softened slightly. Be careful not to overdo with frying, don’t let leeks caramelize. To make a dish even more aromatic, I added fresh grated ginger. Fresh ginger gave a bit piquant flavor, but also deepened scent of the whole dish. To prepare this dish, I also used fresh eggs and low-fat cottage cheese. Make sure you squeeze the cheese through cheesecloth to remove all the liquid. Instead of low-fat cottage cheese you can use mozzarella cheese, but if you watch for daily calories intake and trying to lose some weight, cottage cheese is a better option due to the lower fat content.
Once you have sauteed leeks and ginger, layer leeks into the glass or crockery casserole dish, spreading it around so all the bottom of the dish is covered. Layer cottage cheese and eggs on top of the leeks. Transfer dish to a preheated oven and in a half hour your delicious and healthy dish is ready for serving. I served dish warm, straight from the oven, and to bring more interesting flavor, I sprinkled it with freshly grated nutmeg. Of course, you can use an ordinary ground nutmeg instead.
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The good news for those who have sensitive stomachs and usually don’t eat fried onions, the leeks in this dish is very mild, so you can enjoy this meal even if you have a sensitive stomach. You can serve this dish as a lunch, but also for breakfast. Eggs and cottage cheese are known as nutritionally rich foods while leeks and ginger with their healthy properties nicely complement this combination.
I hope that I have interested you in trying this recipe, and perhaps those who do not like leeks now will change their minds. In winter, it’s important to eat more vegetables to protect your body from various sicknesses, so run to the market and grab this green beauty to her long green ears, try the recipe and let me know what you think.
Leeks Ginger Egg Bake
- 1 medium sized leek
- 2 tablespoon extra virgin olive oil
- 1 teaspoon freshly grated ginger
- 1/2 cup low fat cottage cheese
- 3 large eggs
- Salt and paper
- 1/2 teaspoon freshly grated nutmeg
Preheat oven to 375F/190C.
Slice leeks, rinse in cold water and dry thoroughly with a paper towel.
In a large skillet heat the olive oil. Add the leeks and cook for 6-8 minutes, stirring occasionally, until soft and tender but not browned. Add ginger and salt, stir well and cook for another 2-3 minutes. Turn of the heat and set aside.
In a separate bowl, beat the eggs. Add salt and pepper to taste.
Transfer leeks to the glass or crockery casserole dish, spreading it around so all the bottom of the dish is covered. Layer cottage cheese and eggs on top of the leeks.
Bake for 30 minutes or until lightly brown.
Top it with freshly grated nutmeg. Serve warm.