Despite my delicious spinach salad last night, I still had plenty of the green stuff I needed to use up before it went bad. Part of what I love so much about cooking is trying to create recipes under pressure. Or at the very least, throwing things together and calling it a meal.
My daughter had a minor medical procedure before the sun was up this morning. Dinner tonight could have easily been take out, drive-thru, or the very least, left over Easter dinner. My love and commitment to this blog means I had to cook something, that I wanted to cook something. But whatever it was, it had to be fast and easy. I rummaged around like I do and found I had three dozen eggs. I rarely have that many eggs.
- 8 large/jumbo eggs (10-12 medium eggs)
- 2 tbsp half & half
- Salt/pepper to taste
- 1/2 onion; diced
- 1 bell pepper; diced
- 2 oz fresh spinach
- 1/2 cup cheddar cheese; finely grated
- 1 tbsp butter
In a sauté pan, add the butter and heat over medium-high heat.
Add the onions and bell peppers and cook for about 3 minutes, or until they start to soften and brown, but still crisp.
While the onions and peppers are cooking, beat the eggs in a large bowl with half and half. Salt and pepper them to taste.
In a baking dish, pie plate, or the like, add the beaten eggs.
Then incorporate the sautéed onions and peppers.
Mix them into the eggs well and evenly.
Then layer the spinach leaves into the eggs, pushing them down, into the eggs.
Top with cheese.
Bake for 12-17 minutes in a preheated 400º oven, or until the eggs will be set and firm.