Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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A typical breakfast dish served for supper can be a nice change in the evening routine.
Heat oven to 350°F.
Melt 2 tablespoons Butter with Olive Oil in 10-inch skillet; add bell pepper and onion. Cook over medium heat, stirring occasionally, 5-6 minutes or until vegetables are softened. Stir in spinach. Continue cooking, stirring occasionally, 1-2 minutes or until spinach is wilted.
Combine milk, eggs, garlic salt and pepper in bowl; stir with whisk. Add cooked vegetables and feta cheese; stir until well mixed.
Place 1 teaspoon Butter with Olive Oil in 10-inch glass pie pan. Place in heated oven until melted; swirl to coat pan. Pour egg mixture into prepared pan. Bake 30-35 minutes or until egg mixture is set in center and edges are lightly browned. Let stand 5 minutes.
Combine tomato and basil in bowl. Spoon over top of egg bake. Cut into wedges.
Dietary Fiber: 1g
I have made this several times and am making it for Easter brunch. It is very good.
I also served this at a brunch it was so good.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1039
© 2015 Land O'Lakes, Inc.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen.
Bring the bold flavors of
ginger and sesame to a
variety of meals.
Some people say their weakness is chocolate. Others say potato chips. My weakness is brunch. The sweet and savory combinations of brunch food are irresistible. I have spent many hours in search of the best brunch in town, and I am being totally honest when I say I found it in my own kitchen. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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