YUMMY by Gambino - Feta and Veggies Egg Bake

FETA AND VEGGIES EGG BAKE

PRESENTED BY KATHY HEEREN-ELLIS

My personal cheese philosophy – can you ever go better than Feta? This recipe is quick and easy and perfect for brunch or dinner. Don’t have sundried tomatoes? Fresh, chopped and rinsed tomatoes can be substituted.

INGREDIENTS

1 Tablespoon Vegetable Oil

1/4 Cup Chopped Red Onion

1/2 Cup Chopped Red Bell Pepper

1 Tablespoon Finely Chopped Garlic (about 4 cloves)

2 Cups Packed Fresh Baby Spinach

6 Cups Cubed (1-inch)

French Baguette

1 & 1/2 Cups Crumbled Feta Cheese (6 oz.)

1/2 Cup Shredded Parmesan Cheese

1 Jar (6 oz.) Marinated Artichoke Hearts, Drained Well and Coarsely Chopped

1/3 Cup Pitted Kalamata Olives, Halved

1/4 Cup Sun-Dried Tomatoes Packed In Oil, Drained and Chopped

10 Eggs

2 Cups Milk

1/2 Teaspoon Red Pepper Flakes

1/2 Teaspoon Salt

1/2 Teaspoon Pepper

DIRECTIONS

Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick pan, heat vegetable oil over medium heat.

Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach and cook about 1 minute or until starting to wilt.

In baking dish, layer half of the baguette, 1 cup of the feta cheese, 1/4 cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomato. Layer remaining baguette, and top with remaining 1/2 cup feta cheese. In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper.

Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/4 cup Parmesan cheese.