Metabolic Casserole with Brussels Sprouts, Leek, and Egg
Ingredients
- —600 grams Brussels sprouts
- —1 large leek
- —1 tablespoon butter
- —1 teaspoon dried thyme
- —3 eggs
- —pepper
- —salt
Instructions
Preheat the oven to 180°C (350°F).
Clean the Brussels sprouts, halve them, and cook for 5 minutes until tender-crisp. Drain well.
Slice the leek into half rings and rinse thoroughly to remove any sand.
Heat the butter in a pan and gently sauté the leek until soft and glossy.
Add the thyme and season with pepper and salt.
Mix the Brussels sprouts with the leek.
Spread the vegetable mixture evenly in a greased baking dish.
Whisk the eggs with a splash of water and a pinch of pepper.
Pour the egg mixture evenly over the vegetables.
Bake the casserole for 30–35 minutes until just set and lightly golden.
Serving Tip
Soft, comforting, and satisfying. The mild sweetness of leek pairs beautifully with Brussels sprouts and egg, while a touch of butter adds that familiar, warm flavor. Let the casserole rest for a few minutes after baking to achieve a lovely, full texture.
Storage Tip
Covered, it can be stored in the refrigerator for up to one day.