GREEK EGG CASSEROLE

Greek Egg Casserole image

Here's a dish that'll keep the peace when you've got a house full of people with different tastes-perfect for holidays and special occasions. The Greek flavor profile is bright but savory, with zing from lemon and the fragrance of fresh herbs infusing the eggs-perfect for a morning meal that'll wake up your senses. This dish is vegetarian, but with three kinds of cheese and an array of fresh vegetables-the heavy cream doesn't hurt either-it's so hearty and richly flavored that no one will miss the bread or meat. Egg bakes in a 13x9 are one of our favorite entertaining solutions, feeding a big group without taking the host away from the party with tons of kitchen chores. And nothing could make life easier on the host than bringing a dish that everyone loves to the table-so keep this recipe handy for when you need to do just that.

Provided by By Betty Crocker Kitchens

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

12 eggs
1 cup heavy whipping cream
4 cups lightly packed fresh baby spinach
2 cups shredded Monterey Jack cheese (8 oz)
1 cup shredded mozzarella cheese (4 oz)
1/3 cup diced red onion
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano leaves
1 cup diced tomato
1/2 cup crumbled feta cheese (2 oz)
2 tablespoons fresh dill weed
1 lemon, cut in wedges

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat eggs and whipping cream with whisk or fork until well blended. Stir in spinach, Monterey Jack and mozzarella cheeses, onion, salt, pepper flakes and oregano. Pour into baking dish.
Bake 38 to 43 minutes or until knife inserted in center comes out clean. Let stand 5 minutes. Top with tomato, feta and dill; serve with lemon wedges.

Nutrition Facts : Calories 400, Carbohydrate 6 g, Cholesterol 355 mg, Fat 3, Fiber 1 g, Protein 22 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 690 mg, Sugar 4 g, TransFat 1 g