"If we had no winter, the spring would not be so pleasant; if we did not sometimes taste of adversity, prosperity would not be so welcome. ~ Anne Bradstreet
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
Last Saturday we played tourist with our daughter, son and grandkids… parked at Fort Snelling and rode the LRT into downtown Minneapolis. What I like best about exploring a city is experiencing it on a personal level by walking. Of course walking with kids is kind of like herding cats, but this wasn't many blocks… it was perfect. We started in the amber box at the Guthrie Theater and of course had to go out onto the neverending bridge… had lunch at the Old Spaghetti Factory (where we hadn't eaten for over 20 years but it was great with kids!) and ended at Mill City Museum. In addition to the usual attractions they had a visiting artist who guided the kids in creating treasure boxes… held their attention for a long time, until it was time for the artist to go home!
- 2 tablespoons butter, plus extra for the dish
- 1 medium bell pepper, chopped
- 1 medium onion, chopped
- 3 cups baby spinach leaves
- 1/2 cup milk
- 8 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup crumbled feta cheese
- 1 medium tomato, chopped, for garnish
- 1 tablespoon chopped fresh basil for garnish
Preheat oven to 350 degrees F. Butter a 9-inch pie pan.
In a medium skillet, melt the 2 tablespoons butter and add the bell pepper and onion. Cook over medium heat, stirring occasionally, until the vegetables are crisp-tender, 3-4 minutes. Add the spinach and continue cooking, stirring occasionally, until the spinach is wilted.
In a medium bowl, whisk together the milk, eggs, salt and pepper. Stir in the cheese and the vegetable mixture. Pour into the pie pan.
Bake, uncovered, for 30-35 minutes, or until the eggs are set in the center and the edges are lightly browned. Let stand for 5 minutes. Garnish with tomato and basil, cut into wedges, and serve.
- Wednesdays Unplugged – Sausage, Fontina & Bell Pepper Strata
- Wednesdays Unplugged – Hashbrown Egg Bake
- Wednesdays Unplugged – Individual Eggs Mornay
- Wednesdays Unplugged – Absolutely the World's Best Egg Casserole…Ever!
- Riding the rails to Cap's… a rainy day adventure through the new Transit Interchange