• backtolife

Feta Brunch Bake

Nutrients Per Serving Calories 266 Total Fat 17g Saturated Fat 9g Cholesterol 359mg Sodium 684mg Carbohydrate 10g Dietary Fiber 4g Protein 20g


Feta Brunch Bake

Makes 4 Servings


1 Medium Red Bell Pepper

2 Bags (10 Ounces Each) Fresh Spinach

6 Eggs

1 1/2 Cups (6 Ounces) Crumbled Feta Cheese

1/3 Cup Chopped Onion

2 Tablespoons Chopped Fresh Parsley

1/4 Teaspoon Dried Dill Weed

Salt and Pepper


1. Preheat broiler. Place bell pepper on foil-lined broiler pan. Broil 4 inches from heat source 15 to minutes or until blacked on all sides, turning every 5 minutes with tongs. Place in paper bag; close bag and set aside to cool 15 to 20 minutes. Cut around core, twist and remove. Cut bell pepper in half and rub off skin; rinse under cold water. Cut into 1/2-inch pieces

2. Fill medium saucepan half full of water; bring to a boil over high heat. Add spinach. Return to a boil; boil 2 to 3 minutes or until wilted. Drain; immediately plunge spinach into medium bowl of cold water. Drain; let stand until cool enough to handle. Squeeze spinach to remove excess water; finely chop. 

3. Preheat over to 400 degrees. Grease 1-quart baking dish. 

4. Wisk eggs in large bowl until foamy. Stir in bell pepper, spinach, cheese, onion, parsley, dill weed and black pepper. pour egg mixture into prepared dish. 

5. Back 20 minutes or until set. Let stand 5 minutes before serving.