Fresh vegetables with eggs and cheese–the perfect combination for supper or brunch.
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2 tablespoons Land O Lakes® Butter with Canola Oil
1 teaspoon finely chopped fresh garlic
1/2 cup chopped onion
1 cup chopped fresh spinach
4 large Land O Lakes® Eggs, beaten
1/4 teaspoon salt
1 tablespoon chopped fresh basil leaves
1/3 cup shredded Parmesan cheese
1/4 cup chopped cherry tomatoes
*Substitute Land O Lakes® Butter with Olive Oil & Sea Salt.
Melt Butter with Canola Oil in 10-inch skillet until sizzling; add garlic and onion. Cook over medium heat, stirring occasionally, 4-5 minutes or until onion is translucent. Add spinach; sauté 2-3 minutes or until spinach is wilted.
Whisk eggs and salt together in bowl. Add eggs to vegetable mixture in pan; sprinkle with basil. Cover; continue cooking 4-6 minutes or until center is almost set.
Sprinkle with cheese. Cover; remove from heat. Let stand 2-3 minutes or until cheese is melted.
Cut into wedges. Garnish with chopped tomatoes.
Land O Lakes® Butter with Canola Oil Plus Calcium & Vitamin D can be used instead of the Butter with Canola Oil.
With just three simple ingredients–butter, canola oil and salt–you have a tasty and versatile spread, stir-in and topping that can be used in some cooking and baking, too.