Tuesday, November 9, 2010

Feta Brunch Bake

 I have had a huge craving for eggs recently, so I was excited to make this recipe! It turned out great! If I made it in the future I would definitely add mushrooms (just 'cause I like them and they go well with everything), and probably some diced ham as long as no one was looking for a vegetarian dish.  I forgot my camera in my car, so no picture this time-sorry! Also, I finally remembered to cut the recipe in half this time (but I put the original recipe below), so I don't have  TON of left overs!

Feta Brunch Bake
  •  1 red bell pepper
  • 2 bags (10 ounces each) fresh spinach, stemmed
  • 6 eggs
  • 6 ounces crumbled feta cheese
  • 1/3 cup chopped onion
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon dried dill weed
  • Dash black pepper
Preheat broiler. Place bell pepper on foil-lined broiler pan. Broil, 4 inches form heat, 15 to 20 minutes or until blacked on all sides, turning every 5 minutes with tongs. Place in paper bag; close bag and set aside to cool about 15 to 20 minutes. To peel pepper, cut around core, twist, and remove. Cut in half and rub off skin; rinse under cold water. Cut into 1/2-inch pieces.

Place 1 quart water in 2-quart saucepan over high heat; bring to a boil. Add spinach. Return to a boil; boil 2 to 2 minutes or until crisp-tender. Drain; immediately plunge spinach into cold water. Drain; let stand until cool enough to handle. Squeeze spinach to remove excess water; finely chop.

Preheat oven to 400 degrees. Grease 1 quart baking dish. Beat eggs in large bowl with electric mixer at medium speed until foamy. Stir in spinach, bell pepper, cheese, onion, parsley, dill and black pepper. Pour egg mixture into prepared dish. Bake 20 minutes or until set. Let stand 5 minutes before serving. Garnish as desired.

Total Time: 40 minutes
Serves 4
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