Greek-Style Egg Bake
Greek-Style Egg Bake
Prep: 15 minutes
Cook: 1 hour 10 minutes
1 cup chopped red onion
1 cup seeded and chopped tomatoes
5 cups chopped spinach leaves
2 1/2 cups fat-free liquid egg substitute (like Egg Beaters Original)
3/4 cup crumbled reduced-fat feta cheese
1/2 cup canned sliced black olives, drained
2 tbsp. chopped fresh basil
1/2 tsp. dried oregano
1/4 tsp. black pepper
Preheat oven to 375 degrees. Spray an 8" X 8" baking pan with nonstick spray.
Bring a large skillet sprayed with nonstick spray to medium-high heat. Cook and stir onion until slightly softened, about 5 minutes. Add tomatoes and cook until softened, about 2 minutes. Transfer to a large bowl, and blot away excess moisture.
Add spinach to the skillet and cook until just wilted, about 2 minutes. Transfer to a strainer, and press with paper towels to remove as much liquid as possible.
Transfer spinach to the large bowl. Let cool slightly, about 5 minutes.
Add all remaining ingredients to the bowl, and mix well. Transfer to the baking pan.
Bake until center is firm, about 1 hour. Serve and enjoy!
MAKES 4 SERVINGS
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Publish Date: 2014-06-18