Serve leftovers hot or cold for a quick meal. Estimated cost: eggs and crust (4.), cheeses (3.), spinach (four cups, fresh) and diced tomatoes (canned) (3.), salad made from assorted fresh fruits (2.) = $12.00
You will need two unbaked flour pie crusts for this recipe.
1. Preheat oven to 450. Line two round casserole dishes (roughly the size of a pie pan, but deeper) with the two crusts. Pastry edge should not come above dish lip. Arrange five to six slices of American cheese on the pastry (you can use other types of cheese, however, I have found that American cheese works great when reheating leftovers)
2. In a bowl, mix 24 eggs, and crumble in one small package of Mexican crumbling cheese (queso blanco or queso fresco). Optionally, use feta or even ricotta. Stir in 1 tsp. salt, 1/2 tsp. pepper, and 1/2 tsp. nutmeg.
3. Layer 2 c. fresh spinach on the American cheese in each dish, and divide the egg mixture between both dishes, pouring it over the spinach. Top each dish with some of the diced tomatoes, drained.
4. Bake at 450 for fifteen minutes, then lower the temperature to 350 and bake for 15-25 minutes more, or until done. Note: dish will complete cooking while cooling, so remove from oven before eggs are entirely set. Let rest fifteen minutes before serving. Serve with a salad of fresh fruits.
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