Mediterranean Egg Bake A typical breakfast dish served for supper can be a nice change in the evening routine. Prep: 20 min - Bake: 30 min 2 tablespoons LAND O LAKES® 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* 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 Heat oven to 350°F. 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. *Substitute 2 cups pasteurized refrigerated real egg product. Makes 6 servings Nutritional Info Per 1 Serving: Calories 190, Fat 13 g, Cholesterol 305 mg, Sodium 320 mg, Carbohydrates 6 g, Dietary Fiber 1 g, Protein 11 g ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Land O'Lakes.