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This recipe is as good for dinner as it is for breakfast. Serve a chopped cucumber tossed in lemon juice, olive oil and salt and pepper as an accompaniment.
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Prep: 20 min - Bake: 30 min
2 tablespoons Butter
1 medium (1 cup) red bell pepper, chopped
1 medium (1/2 cup) onion, chopped
1 1/2 teaspoons of Rocky Mountain Mediterranean Dry Marinade
1 1 /2 cups fresh spinach leaves, washed, stems removed, torn
1/2 cup milk
8 eggs*
2 ounces (1/2 cup) feta cheese, crumbled
1 medium (1 cup) tomato, coarsely chopped
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 and Mediterranean Seasoning. Continue cooking, stirring occasionally,
until spinach is wilted (1 to 2 minutes).
Meanwhile, combine milk, eggs, and season with 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, chop up tomato and when eggs are done spoon over
top of egg bake before serving.
To serve, cut into wedges.
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