Ingredients
2 tbsp extra-virgin olive oil, divided
1small yellow onion, finely chopped
½ cup sun-dried tomatoes in oil, finely chopped
1tbsp minced garlic (from 3cloves)
1(10-ounce) package frozen chopped spinach, thawed and drained
6 ounces reduced-fat cream cheese, softened (about ⅓ cup)
1cup finely crumbled feta cheese, divided
½ tsp ground pepper, divided
12 large eggs
1cup half-and-half
¼ tsp salt
¼ tsp crushed red pepper
3 whole-wheat English muffins, split
Preparations
Preheat oven to 350°F. Light coat a 9-by-13-inch baking dish with cooking spray.
Heat 1 tablespoon oil in a large skillet over medium heat until shimmering. Add chopped onion; cook, stirring occasionally, until softened and translucent, about 3 minutes. Add chopped sun-dried tomatoes and 1 tablespoon garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add drained spinach; cook, stirring often, until nearly dry and bright green, 1 to 2 minutes. Remove from heat.
Transfer ½ cup of the spinach mixture to a medium bowl. Add softened cream cheese, ¾ cup feta, ¼ teaspoon pepper and the remaining 1 tablespoon oil; stir with a rubber spatula until smooth and evenly combined.
In a large bowl, whisk 12 eggs, 1 cup half-and-half, the remaining spinach mixture and ¼ teaspoon each salt, pepper, crushed red pepper and black pepper until combined.
Pour the egg mixture into the prepared baking dish. Spread the cream cheese mixture over cut sides of 6 English muffin halves (about ¼ cup each); nestle them, cut-sides down, in the egg mixture, forming 2 rows of 3 muffins. Cover the dish tightly with foil.
Bake until the eggs are nearly set, about 25 minutes. Remove the foil and sprinkle the remaining ¼ cup feta between the muffins. Bake until the eggs are fully set in the middle, 15 to 18 minutes. Let rest for 10 minutes before slicing and serving.
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