Rainbow pepper & chèvre brunch bake
3
- Prep Time10 min
- Total Time10 min
- Makes9 pieces
Ingredients
vegetable oil
1 small red bell pepper
1 yellow or orange bell pepper
1 tsp butter
4 cups baby spinach, lightly packed
1 green onion, thinly sliced
1/2 300-g log creamy goat cheese
12 eggs
1 tbsp Dijon mustard
1/2 tsp salt
Instructions
Preheat oven to 325F (160C). Lightly spray with oil a baking dish that will just hold 2 L. Chop peppers into 1-inch (2.5-cm) pieces. Melt butter in a large frying pan over medium-high heat. Add peppers and stir often until they start to soften, 3 to 5 minutes. Remove from heat. Stir in spinach and onion just until they start to wilt. Turn into baking dish. Crumble cheese overtop.
In a large bowl, whisk eggs with Dijon and salt. Pour over pepper mixture and stir to evenly coat. Bake, uncovered, in centre of preheated oven until top is golden and centre is set, from 35 to 55 minutes, depending on the dish used. Remove from oven and let stand 5 minutes, then cut into pieces. Tastes great warm, or cover and refrigerate and serve cold the next day.
Nutrition (per serving)
Calories 160, Protein 12.3g, Carbohydrates 2.9g, Fat 10.9g, Fibre 0.9g, Sodium 314mg.
This brunch or dinner dish was an instant hit with the test kitchen. And it's a make-ahead winner. It not only has antioxidant-rich peppers, but it's a great way to sneak spinach ? a good source of folic acid ? into your meal.
Make Ahead
Prepare, but don't bake. Cover dish with foil and refrigerate overnight. Remove from fridge, uncover, then gently stir to evenly mix. Bake, uncovered, according to directions above. You may need to add a few extra minutes baking time.
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