Servings
4
Cook Time
75 min
Ingredients
| 2 tbsp. | butter |
| ½ cup | chopped onion |
| 1 cup | sliced mushrooms |
| ¼ cup | diced red pepper |
| 2 cups | baby spinach |
| 1 tsp. | dried basil leaves |
| ¾ cup | Borden® Cheese Thick Cut Mild Cheddar Cheese Shreds, divided |
| ¼ cup | Borden® Vitamin D Milk |
| ½ tsp. | salt |
| ¼ tsp. | black pepper |
Steps
| 1 |
PREHEAT
oven to 350° F (175° C).
|
| 2 |
MELT
butter or oil in large skillet over medium heat. Add onion, mushrooms and red pepper; cook 5 to 7 minutes or until tender, stirring occasionally. Stir in spinach and basil; cook 2 minutes or just until spinach is wilted. Spread evenly in bottom of 9-inch pie plate; top with ¼ cup of the cheese.
|
| 3 |
BAKE
24 to 25 minutes or until nearly set. Top with remaining ½ cup of cheese; continue baking 3 to 4 minutes or until egg is set and cheese is melted.
|
| 4 |
BAKE
uncovered, for 45 to 50 minutes or until light golden brown and heated through. Let stand 10 minutes.
|
Elsie’s Tip
Substitute dried oregano, Italian seasoning or thyme for basil.
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