A typical breakfast dish served for supper can be a nice change in the evening routine.
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2 tablespoons Land O Lakes® Butter with Olive Oil & Sea Salt
1 medium (1 cup) red bell pepper, chopped
1 medium (1/2 cup) onion, chopped
1 1/2 cups fresh spinach leaves, washed, stems removed, torn
1/2 cup milk
8 large Land O Lakes® Eggs
1/2 teaspoon garlic salt
1/4 teaspoon pepper
2 ounces (1/2 cup) feta cheese, crumbled
1 teaspoon Land O Lakes® Butter with Olive Oil & Sea Salt
1 medium (1 cup) tomato, coarsely chopped
1 tablespoon finely chopped fresh basil leaves
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.