Spinach and Egg Bake

2¼ cups spinach, frozen, chopped, thawed, and drained 
6 eggs, large 
1 tablespoon feta cheese, crumbled 
1 teaspoon onions, dehydrated, chopped 
⅛ teaspoon black pepper, ground 
⅛ teaspoon salt, table 
Nonstick cooking spray 

Preheat oven to 350 °F. 
Thaw spinach in the microwave using package direction or by placing under cool running water. 
Drain excess water from spinach (see chef tip, next page). 
Whisk eggs in a small mixing bowl. Add feta cheese, dehydrated onions, salt, and black pepper. Mix well.
Lightly coat medium baking dish (about 8" x 8") with nonstick cooking spray. 
Spread spinach evenly on the bottom of the baking dish. 
Top spinach with egg mixture. Keep the vegetables spread evenly by slightly stirring the mixture with a spatula or spoon. Place baking dish into the oven. Bake for 15 minutes at 350 °F to an internal temperature of 160 °F or higher for at least 15 seconds. 
Broil on high for 2 minutes or until the eggs are set and the top is a light to golden brown color. Remove immediately to prevent burning. Caution: use a hot pad, as dish will be very hot. 
Cut into 6 even pieces; each piece should be about 2" x 3¾". Serve immediately.  

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