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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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You won't believe how easy it is to assemble this egg dish. With tomatoes, eggs and spinach, every bite is colorful and flavorful. Ingredients:
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
1 teaspoon white vinegar |
1/2 teaspoon ground nutmeg |
3 eggs |
1 cup (8 ounces) 4% cottage cheese |
1 cup (8 ounces) sour cream |
1/2 cup biscuit/baking mix |
1/4 cup butter, melted |
3 small tomatoes, thinly sliced |
2 tablespoons shredded parmesan cheese |
Directions:
1. In a small bowl, combine the spinach, vinegar and nutmeg. Spread into a greased 9-in. pie plate. In a blender, combine the eggs, cottage cheese, sour cream, biscuit mix and butter; cover and process until smooth. Pour over spinach mixture.
2. Bake, uncovered, at 350° for 25-30 minutes or until almost set. Arrange tomato slices over the top; sprinkle with Parmesan cheese. Bake 5-10 minutes longer or a thermometer reads 160°. Let stand for 10 minutes before serving. Yield: 6 servings.
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