Greek Egg Casserole Recipe

Name: Greek Egg Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 12 eggs; 1 cup heavy whipping cream; 4 cups lightly packed fresh baby spinach; 2 cups shredded Monterey Jack cheese (8 oz); 1 cup shredded mozzarella cheese (4 oz); 1/3 cup diced red onion; 3/4 teaspoon salt; 1/2 teaspoon red pepper flakes; 1/2 teaspoon dried oregano leaves; 1 cup diced tomato; 1/2 cup crumbled feta cheese (2 oz); 2 tablespoons fresh dill weed; 1 lemon, cut in wedges

Ingredients

12 eggs
1 cup heavy whipping cream
4 cups lightly packed fresh baby spinach
2 cups shredded Monterey Jack cheese (8 oz)
1 cup shredded mozzarella cheese (4 oz)
1/3 cup diced red onion
3/4 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano leaves
1 cup diced tomato
1/2 cup crumbled feta cheese (2 oz)
2 tablespoons fresh dill weed
1 lemon, cut in wedges

PREP TIME 15m	COOK TIME 50m	TOTAL TIME 1h5m
YIELD 8 servings

Instructions

Heat oven to 350°F.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In large bowl, beat eggs and whipping cream with whisk or fork until well blended.
Stir in spinach, Monterey Jack and mozzarella cheeses, onion, salt, pepper flakes and oregano.
Pour into baking dish.
Bake 38 to 43 minutes or until knife inserted in center comes out clean.
Let stand 5 minutes.
Top with tomato, feta and dill; serve with lemon wedges.