Now, on the days that I know I am going to make this, which is actually pretty often, I will precut the vegetables all at once as soon as I get them home from the grocery store. I keep them all organized and in the fridge and they usually hold up pretty good for the entire week. If I ever have any extra on the weekend, they easily can be tossed into a casserole so there is no waste. Check out what they are saying about this recipe over at The Pioneer Woman:
“Looks like a fabulous Sunday brunch to me!”
This is nice enough to serve for a formal Sunday brunch, but it’s easy enough to make any day of the week.
Ingredients
6 whole Large Eggs
1/4 cup Half-and-half
Salt And Pepper, to taste
2 Tablespoons Land O’ Lakes Butter
1/2 whole Onion, Diced Small
1/2 cup Cherry Or Grape Tomatoes, Halved
1-1/2 cup Baby Spinach
1/2 cup Grated Sargento Swiss Cheese
Instructions
Mix together the eggs, half-and-half, salt, and pepper. Set aside.
Heat a nonstick skillet over medium heat and melt the butter. Cook the onions for several minutes, until golden brown. Add the tomatoes and spinach and sprinkle with salt and pepper. Stir to begin to wilt the spinach, then pour in the eggs.
Reduce the heat to low and stir, cooking slowly, until soft curds form. Add the Swiss and continue stirring/folding until the eggs are cooked.
Serve with toast and fresh fruit for breakfast, lunch, or dinner!
Optional: Add hot sauce, salsa, Sriracha, pesto, or anything you’d like to the egg mixture.
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Quick Tip: Top with a few drops of hot sauce for some added spice.
Thanks again to The Pioneer Woman for this delicious breakfast recipe.