Jo Van Amburg, 58, Glendale, Calif. (mom of Jessie Van Amburg, All You editorial assistant) "This dish is great for using up little leftover bits in the fridge."
2 tablespoons olive oil
2 cloves garlic, minced
1 10-oz. box frozen spinach, thawed and squeezed dry
1/2 medium red onion, thinly sliced
1 cup sliced mushrooms
1 red bell pepper, seeded and diced
4 ounces bacon, diced
3/4 cup grated Parmesan
12 large eggs
1/4 cup whole milk
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
How to Make It
Preheat oven to 350°F. Grease a 9-by-13-inch baking dish. In a large skillet, warm 1 Tbsp. oil over medium heat. Sauté garlic until fragrant, about 1 minute. Add spinach; cook 1 to 2 minutes longer. Arrange mixture in dish.
Warm remaining oil in skillet; sauté onion, mushrooms and bell pepper until tender, about 8 minutes. Add to dish.
Cook bacon in skillet over medium heat, stirring, until crisp, about 5 minutes. Remove with slotted spoon and add to dish. Top with Parmesan.
In a large bowl, beat remaining ingredients with an electric mixer on medium until combined, about 1 minute. Pour over bacon mixture. Bake until center is set, about 35 minutes. Serve warm.
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