Recipe of the Week: Egg and Cheese Florentine

Treat this as souffle, place pie plate in larger dish containing about 1″ water before baking.



5 eggs, slightly beaten
1/4 cup water
4 tsp grated or chopped onion
1/2 tsp salt
1/2 tsp dried, ground Basil
1 T parsley flakes
1/4 tsp granulated garlic
1/2 C thinly chopped or grated raw carrots
1/2 C thinly chopped red or other bell pepper (no green)
1 C frozen chopped spinach (Opt. frozen or thawed n water squeezed out)
4 oz. grated Mozzarella or Provolone cheese



Mix ingredients
Add: 1 slice bread, crust trimmed off (Opt day-old bread or sourdough) and cut the slice of bread into 1″ squares before adding
Mix slightly
Preheat oven to 350 degrees
Pour into buttered or non buttered Pyrex 8″ pie plate
Bake approx. 30 min  – until butter knife inserted in center comes out clean
Opt. garnish each serving to taste


Naomi  Fisher, a resident of Ventura County

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