Prep Time: 50 Minutes
Servings: 8

ingredients:

  • 8 large eggs
  • 1/2 cup heavy cream
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh basil, chopped
  • 1/2 cup red bell pepper, diced
  • 1/2 cup yellow onion, diced
  • 1/2 cup zucchini, diced
  • 2 tablespoon Minerva Dairy Garlic Herb Butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup (packed) spinach and arugula mix
  • 1/2 cup sharp white cheddar
  • 1/2 cup Colby jack
  • 1/4 cup cherry tomatoes, chopped, if desired but recommended
  • 2 tablespoon green onions, chopped, if desired but recommended

directions:

  1. Preheat oven to 350°
  2. Into a bowl, add eggs, cream, dill and basil and beat to combine.  Set aside
  3. Into a 10″ medium skillet (I used a cast iron pan) over medium low heat, add butter.  Melt butter and stir in chopped vegetables; red pepper, zucchini and onion.  Cook until softened, about 5 minutes.  Allow to cool.
  4. Add cooled vegetables to egg mixture and fold in spinach and cheeses.
  5. Pour mixture in same skillet used to saute vegetables and bake in the oven for 30 minutes or until eggs are set in the middle.
  6. Cut into slices and top with sliced cherry tomatoes and additional herbs, if desired.

STRAWBERRY BLONDIE KITCHEN

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