Makes 12 servings
Ingredients
1 tablespoon vegetable or olive oil
12 large eggs
1/2 teaspoon salt
4 scallions, roots trimmed off, green and white parts chopped
1/2 cup grated mozzarella or cheddar cheese
1 (16-ounce) bag frozen spinach, thawed and squeezed over the sink (to
remove some of the liquid)
4 slices whole-wheat bread, lightly toasted, torn or cut into bit-sized pieces
1 tablespoon vegetable or olive oil
12 large eggs
1/2 teaspoon salt
4 scallions, roots trimmed off, green and white parts chopped
1/2 cup grated mozzarella or cheddar cheese
1 (16-ounce) bag frozen spinach, thawed and squeezed over the sink (to
remove some of the liquid)
4 slices whole-wheat bread, lightly toasted, torn or cut into bit-sized pieces
Directions
Turn the oven on and set the heat to 350 degrees. Grease a 9″ x 13″
baking pan with the oil and then put it in the oven to heat at the same time.
Crack the eggs into the bowl and mix well with the fork or whisk. Add the salt, scallions, cheese, spinach, and bread and mix well.
Once the oven temperature has reached 350 degrees, carefully remove
the baking pan from the oven with potholders.
Carefully pour the egg mixture into the hot pan.
Using pot holders, return the pan to the oven. Bake until the eggs are set
and the top is just golden, 20 to 30 minutes
Serve right away, or let cool, cover, and refrigerate up to 3 days.
Turn the oven on and set the heat to 350 degrees. Grease a 9″ x 13″
baking pan with the oil and then put it in the oven to heat at the same time.
Crack the eggs into the bowl and mix well with the fork or whisk. Add the salt, scallions, cheese, spinach, and bread and mix well.
Once the oven temperature has reached 350 degrees, carefully remove
the baking pan from the oven with potholders.
Carefully pour the egg mixture into the hot pan.
Using pot holders, return the pan to the oven. Bake until the eggs are set
and the top is just golden, 20 to 30 minutes
Serve right away, or let cool, cover, and refrigerate up to 3 days.
