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

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This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe created by Land O'Lakes.