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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a delicious change of pace recipe for dinners. It's one of our favorites. Ingredients:
2 tablespoons butter |
1 medium (1 cup) red bell pepper, chopped |
1 medium (1/2 cup) onion, chopped |
1 1 /2 cups fresh spinach leaves, washed, stems removed, torn |
1/2 cup milk |
8 eggs (you can substitute 2 cups pasteurized refrigerated real egg product.) |
1/2 teaspoon garlic salt |
1/4 teaspoon pepper |
2 ounces (1/2 cup) feta cheese, crumbled |
1 medium (1 cup) tomato, coarsely chopped |
1 tablespoon finely chopped fresh basil leaves |
Directions:
1. Heat oven to 350°F. Melt butter in 10-inch skillet until
2. sizzling; add bell pepper and onion. Cook over medium heat,
3. stirring occasionally, until vegetables are softened (3 to 4
4. minutes). Stir in spinach. Continue cooking, stirring occasionally,
5. until spinach is wilted (1 to 2 minutes).
6. Meanwhile, combine milk, eggs, garlic salt and pepper in medium
7. bowl with wire whisk. Stir in cheese and cooked vegetables. Pour
8. egg mixture into greased 9-inch pie pan. Bake for 30 to 35 minutes
9. or until eggs are set in center and edges are lightly browned. Let
10. stand 5 minutes.
11. Meanwhile, combine tomato and basil in small bowl. Spoon over
12. top of egg bake.
13. To serve, cut into wedges.
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