Spinach, Kale, and Steak Torte Recipe
About two years ago, after years of struggling with my weight, I decided to make a real change in mine and my family’s diet. I decided it was time to start cooking breakfasts, lunches, and dinners in a more traditional fashion. That meant almost eliminating our sandwich routines, french fry addictions, and after dinner sweet treats. I also really cut back on all those unnecessary processed carbs like breads and crackers and replaced them with healthy carbs like fresh fruits and vegetables.
Over the years, I’ve continued to make other changes, too. I’ve limited sugar, cut down on soybean oil (which I’ve realized is found in just about everything, even the body oil I was using!) and limited dairy. I’ve tried to model our diet and meals according to the American Diabetes Association®’s diet guidelines, and I can really tell the difference in how I feel.
In the way that we eat now, it means almost every morning starts off with eggs. I’d say only once every few months or so we don’t have eggs in some form or fashion for breakfast, and that’s only because we’ve run out. And because of this, I’ve learned to make eggs in as many different breakfast ways as I can.
One of my absolute favorite ways to make eggs before our diet change was in a quiche. The creaminess, the cheesiness, and that delicious pie crust, it was so good! But now I want to avoid pie crust for breakfast of course, so I learned to just make this quiche-like egg torte.
To start this torte, I use lots of fresh kale, spinach, and mushrooms that I first lightly sauté. I also add some steak leftovers. If you don’t have leftovers, just quickly fry a small sirloin steak and slice it up.
Next I pour in the eggs and cream over the vegetables. Then just sprinkle with some grated Swiss cheese and bake it in the oven until it’s set.
I like to serve quiche with a little fresh fruit for breakfast. But if I’m serving it for lunch, a simple salad is always best. If you’d like to add bacon or sausage as your meat of choice, be sure to use a good quality nitrate-free bacon or low-sodium sausage.
If you’re concerned about your eggs be sure to use Davidson’s Safest Choice® Pasteurized Eggs. Davidson’s Safest Choice® Eggs are pasteurized in an all-natural warm water bath to eliminate the risk of Salmonella in eggs. The vast majority of eggs sold in grocery stores are NOT pasteurized. Safest Choice™ offers peace of mind when making recipes calling for raw or undercooked eggs, and removes the worry of cross contamination. Find Davidson’s Safest Choice® Eggs in a store near you.
Here is the recipe for my spinach, kale, and steak torte.