Florentine Egg Puff

Florentine Egg Puff Chef Marshall O'Brien courtesy pfk
Florentine Egg Puff
Print Recipe
Servings
4 servings
Servings
4 servings
Florentine Egg Puff Chef Marshall O'Brien courtesy pfk
Florentine Egg Puff
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
  • 1 tablespoon unsalted butter
  • 1 cup mushrooms sliced
  • 2 cups spinach loosly packed
  • 1 cup red bell peppers seeded and diced
  • 6 large eggs
  • 1/2 cup cheddar cheese grated
  • 1/4 teaspoon salt and pepper
Servings: servings
Instructions
  1. Preheat oven to 400°F.
  2. Heat butter in large skillet over medium-high heat; add mushrooms, spinach and peppers. Cook for 5 minutes, or until tender and water evaporates. Remove from heat and set aside to cool.
  3. Lightly beat eggs in large mixing bowl. Mix in cooked vegetables, and cheese. Season with salt and pepper.
  4. Line large muffin tin with greased foil cups. Portion ½ cup mixture into each cup.
  5. Bake in oven for 10-15 minutes, or until eggs puff and are firm.
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