Mediterranean Egg Bake

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Mediterranean Egg Bake

 

2 tablespoons butter

1 cup red bell pepper, chopped

1/2 cup onion, chopped

1 1 /2 cups fresh spinach leaves, washed, stems removed, torn

1/2 cup milk

8 eggs or substitute 2 cups egg product

1/2 teaspoon garlic salt

1/4 teaspoon pepper

1/2 cup feta cheese, crumbled

1 cup tomato, coarsely chopped

1 tablespoon finely chopped fresh basil leaves

 

Heat oven to 350 degrees. Melt butter in 10-inch skillet until sizzling; add

bell pepper and onion. Cook over medium heat, stirring occasionally, until

vegetables are softened, 3 to 4 minutes. Stir in spinach. Continue cooking,

stirring occasionally, until spinach is wilted, 1 to 2 minutes.

Meanwhile, combine milk, eggs, garlic salt and pepper in medium bowl with wire

whisk. Stir in cheese and cooked vegetables. Pour egg mixture into greased

9-inch pie pan. Bake for 30 to 35 minutes or until eggs are set in center and

edges are lightly browned. Let stand 5 minutes.

Meanwhile, combine tomato and basil in small bowl. Spoon over top of egg bake.

To serve, cut into wedges.

Makes 6 servings.