27 Feb Carrot Spinach Casserole
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| Prep Time | 10 minutes |
| Cook Time | 65 minutes |
| Servings |
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Ingredients
- 4 carrots large
- 2 Tbsp extra light olive oil
- 1/2 tsp Himalayan salt
- 1/4 cup millet flour
- 2 eggs large
- 1/2 cup water
- 2 cups fresh spinach
Ingredients
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Instructions
- Peel the carrot. Cut the carrot into approximately 1-inch pieces for quick cooking.
- Steam the carrots until very soft, approximately 20 minutes.
- Chop the spinach.
- While the vegetables are steaming, preheat the oven to 350 degrees F (175 degrees C).
- Let vegetables cool as to not cook the eggs.
- Add oil, salt, and millet flour in the carrots. Using a potato smasher or fork, smash the carrots while mixing in the other ingredients.
- Stir in the eggs until well mixed.
- Stir in water until well mixed.
- Mix in the chopped spinach.
- Grease an 8x8 baking dish and pour in the mixture.
- Bake for 45 minutes until slightly firm.
Recipe Notes
Note:
The carrots can be steamed a day or two before and stored in an airtight container in the refrigerator.