- About this Recipe
- More Recipes like this
Ingredients
4
scallions, chopped
1 cup
frozen chopped kale, thawed
1½ cups
GOYA® Frozen Chopped Leaf Spinach, thawed
1 tsp.
GOYA® Oregano Leaf
1½ cups
milk
1 cup
heavy cream
2 cups
small-cubed focaccia or Italian bread
½ cup
grated Parmesan cheese
1¼ cups
shredded extra-sharp cheddar cheese, divided
1 tsp.
GOYA® Hot Sauce
2
large eggs
Directions
Step 1
Preheat oven to 400° F. Place eight ¾- to 1-cup ramekins or custard cups on rimmed baking sheet.
Step 2
Heat oil over medium-high heat in skillet. Add scallions; cook 1 minute. Add kale and ½ cup water. Cook, covered, for 8 minutes. Stir in spinach and oregano. Cook, uncovered, stirring occasionally, until tender and liquid has evaporated, about 6 minutes. Place in large bowl.
Step 3
Add milk and cream to same skillet; bring to simmer. Meanwhile, toss bread, Parmesan and ¾ cup cheddar with greens already in bowl. Divide between ramekins. Place milk mixture in same bowl, and whisk in recaito, hot sauce and eggs. Ladle over bread mixture. Sprinkle on remaining ½ cup cheddar.
Step 4
Bake until custard is set in centers and knife inserted comes out clean, about 20 minutes. Let stand 10 minutes; serve hot or warm.
This dish can be made ahead and then heated up by warming in the oven or microwaving on medium power.
New from Goya
Recipe Tags
Appetizers & Snacks on dishes-desserts Breakfast & Brunch on dishes-desserts Salads on dishes-desserts Main Dishes on dishes-desserts Side Dishes on dishes-desserts Desserts & Drinks on dishes-desserts BBQ & Grilling on favorites Game Day on favorites Movie Night on favorites CIA Recipes on favorites Main Dishes on myplate Side Dishes on myplate Salads on myplate Desserts & Drinks on myplate Appetizers & Snacks on myplate Summertime on myplate Caribbean on by-region Mexico on by-region South America on by-region Central America on by-region Spain on by-region Under 60 on recipe-filter Christmas on recipe-filterRecipe Reviews
No Reviews Yet