| Florentine Omelet Breakfast Squares
10 eggs
1/4 cup of heavy cream
1 bunch of spinach, chopped
1 clove of garlic, crushed
1 tablespoon of olive oil
2 tablespoons of water
4 ounces of canned mushroom slices
2 tablespoons of green onion, chopped
8 ounces of cream cheese, at room temperature
4 ounces of Romano cheese, grated
1/4 teaspoon of salt and pepper, each
1/4 teaspoon of nutmeg
1/4 teaspoon of paprika
Set oven to 350ºF. Lightly saute garlic in olive oil on medium heat. Add water and spinach, cover. Let steam for 1 minute. Drain on paper towels. Beat the eggs and cream. Mix other ingredients except cheeses and paprika, blend well. Using olive oil, lightly grease an 8 X 8-inch non-metallic baking dish. Spread 1/2 of the spinach on bottom. Cover the mixture with cream cheese. Spread out remaining spinach mixture over cream cheese. Pour egg mixture over spinach. Sprinkle Romano cheese on top. Bake for 40 minutes. Cut into 8 pieces. Serves 8. |
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