Spinach and Feta Bake

This is a GREAT egg bake. It comes from a cookbook titled "The Best Casserole Cookbook Ever" by Beatrice Ojakangas. People from Duluth, MN, are well acquainted with her and her cooking. I went to high school with her son.

This recipe is more like a quiche -- only without the crust. It's beautiful when finished baking! It also keeps quite well in the refrigerator and reheats splendidly. You can change up the vegetables as your please; just be careful about ones that have high water content (such as tomatoes) because then the eggs won't set up as well.

For my Weight Watcher friends out there (I am also a member), 1/8 of the bake = 3.5 points. If you leave out the butter--and just use a product such as I Can't Believe it's not Butter--and leave out the feta, each serving is only 2.25 points. It's incredibly filling.

If you plan on refrigerating leftovers, don't put the tomatoes as the garnish or else the leftovers will get soggy.

Happy eating!

Spinach and Feta Bake `

2 TBS butter
1 medium red bell pepper, chopped
I medium onion, chopped
3 cups baby spinach
½ cup milk
8 large eggs
½ tsp. salt
¼ tsp. pepper
½ cup crumbled feta cheese
1 medium tomato, chopped (for garnish)
1 tablespoon chopped fresh basil, (for garnish)

1. Preheat the oven to 350⁰F. Spray a 9-inch pie pan with cooking spray.

2. In a medium skillet, melt the butter and add the bell pepper and onion. Stir over medium heat, stirring occasionally, until the vegetables are crisp-tender, 3-4 minutes. Add the spinach and continue cooking, stirring occasionally, until the spinach is wilted.

3. In a medium bowl, whisk together the milk, eggs, salt, and pepper, Stir in the cheese and the vegetable mixture. Pour into pie pan.

4. Bake, uncovered, for 30-35 minutes, or until the eggs are set in the center and the edges are lightly browned; let stand for 5 minutes. Garnish with the tomato and basil, cut into wedges, and serve.