Wednesday, March 27, 2013

SPINACH AND EGG STRATA


This is an easy bake strata that just hit the spot for my
warm breakfast wish... a bit crisp on top and very tasty!


It calls for a generous amount of spinach which is a good thing
but next time I propose to steam the spinach for a few minutes.
I am not adverse to using a pre-packaged item now and then
which is what I did here in the form of stuffing mix.


Delicious with a helping of fresh grapes!

SPINACH AND EGG STRATA

1 tsp. olive or vegetable oil
1 small onion chopped
½ cup chopped red pepper
4 cups torn spinach

Heat oil in large skillet on medium heat; add onion and pepper.
Cook and stir until softened, about 5 minutes.
Stir in spinach; set aside.

1 pkg. stuffing mix for chicken
(Stove Top is good)
2 Tbsp. chopped fresh parsley,
or 1 tsp. parsley flakes

Prepare stuffing mix as directed on package. Stir in onion mixture and parsley.

4 eggs
1/3 cup milk
1 cup shredded cheddar cheese, divided
½ tsp. salt
¼ tsp. pepper

Beat eggs; stir in milk, ½ cup shredded cheese, salt and pepper.
Stir into stuffing mixture.  Turn into a butter-greased
8 x 8-inch baking pan or 2 quart casserole.
Bake in preheated 350 degree oven for 35 to 40 minutes or until firm.
Cool 10 minutes, serve warm.
Yield: 4 servings

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