1 1/2cupssliced leeksdark green part only for low FODMAP
3cupschopped baby spinachor other leafy greens
2tablespoonsfresh oreganoor 2 teaspoons dried
6cupsgluten free bread cubesor regular
1 1/2cupsmilkor plant based milk; lactose free for low FODMAP
1 cupshredded Gruyere cheeseor other cheese
Preheat oven to 350 degrees F. Grease a 13 x 9 in baking dish.
Cut bread into ~ 1 inch cubes and place in greased baking dish.
Heat olive oil in a skillet or cast iron pan over medium. Add sliced leeks and saute until softened, ~ 5 minutes. Stir in spinach and saute until it wilts down, ~ 1 minute.
Add fresh oregano, stir well to combine, and season veggies with salt and pepper. Turn off heat, and set aside while making egg mixture.
Whisk eggs, milk, and salt in a medium size mixing bowl. Grate cheese.
Layer veggie/herb mixture on top on bread cubes. Pour egg mixture on top, and press bread cubes down with a spatula, so bread is covered with eggs. Place grated cheese on top.
Bake in oven for ~40 minutes or until casserole is light golden brown and cheese is bubbly. Check periodically to see if casserole is getting brown. Top with aluminum foil is needed to prevent from burning.
Low FODMAP Option:
Use dark green portion of leeks and lactose free or low FODMAP plant based milk.
Veggie & Herb Options:
Swap spinach and leeks with any variety of veggies including artichoke hearts, arugula, bell peppers, broccoli, mushrooms, onions, Swiss chard, tomatoes, zucchini
Swap fresh oregano with other herbs like basil, cilantro, dill, sage, and thyme.
Cheese Options: Don't have Gruyere? Try cheddar cheese, Monterrey Jack, mozzarella, Swiss, or any other cheese.