The best cocotte recipe
The mushrooms, kales and caramelized onions come together for a casserole that you will never tire.
If you follow theKeto dietYes, you can always enjoy a filling and flavor meal to start your day. This breakfast pan is the ideal way to change thetypical way to eat eggs. In this recipe, we combine mushrooms, baby falls and caramelized onions in the egg-based saucepan for atasty breakfast dish It only takes 35 minutes of cooking, so you will have an easy breakfast of family size in no time.
What is great of this Keto breakfast pan, you will have many things that you can easily warm up or even eat cold if you prefer. Meal preparation for the week has just gained much easier and tastier for you.
Discover the complete centenary recipe from the ceremony below.
Made 8 servings
Ingredients
3 c.avocado oil or ghee
1 medium onion (11 oz), chopped (2 cups)
Fine salt and black pepper freshly ground
10 oz cremini mushrooms, finely slices (4 cups)
5 Baby Kale (about 4 cups) Chopped
3 podsminced garlic (1 tablespoon)
2 ¼ oz Gruyère, shredded (¾ cup)
12 big eggs
1/2 cup of thick cream
2 spoons of fresh thyme
1 tablespoon of fresh chopped flat parsley
How to do it
- Preheat the oven to 350 ° F; Grease a cooking dish from 9 to 13 inches. Hot 1 tablespoon oil in a large medium heat pan. Add an onion, sprinkle with salt and cook, waving from time to time, until gold and caramelized, about 10 to 12 minutes. Spread in a cooking dish. Hot 1 tablespoon oil in the same pan. Add fungi, sprinkle with salt and cook, stirring from time to time, until the mushrooms release their water and are golden color, about 10 to 12 minutes. Spread in a cooking dish.
- Add the rest of 1 tablespoon of oil, kale and garlic to the pan and cook, stirring, until the garlic is fragrant and that the curly cabbage, either faded, about 2 3 minutes. Spread on the mushroom mixture. Sprinkle with 1/2 cup of Gruyère.
- In a large bowl, beat the eggs until they are well mixed. Beat in cream, thyme and parsley, 1/2 teaspoon salt and 1/4 pepper teaspoon. Pour vegetables into a cooking dish. Sprinkle with 1/4 cup remaining cup cheese.
- Cooking cooking until cooked through and the edges are slightly gold, about 30 to 35 minutes. Cool for 5 minutes before serving. Keep the remains covered and refrigerated; Microwave or oven baking slices to beating or serving cold.
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