Sunday, January 5, 2014

Tired of scrambled eggs

Greek Diner Breakfast Pie

Every three weeks, I work until the wee hours of the morning and then go back in the next day for an all-day meeting. Dinner that night is a trip to the local Greek diner, where I always order the same thing: a spinach and feta omelet with home fries (extra crispy). This dish is an homage to that meal.
·         3 cups frozen hash browns (thawed)
·         1/2 bag of frozen spinach
·         1 tbsp olive oil
·         1 tsp chopped garlic
·         pinch of dried oregano
·         salt and pepper to taste
·         1/2 cup of feta cheese crumbles
·         3 eggs
·         1/2 cup half and half (or milk)

Preheat oven to 450. Spray a pie pan with cooking spray and spread the hash browns on the bottom and up the sides. Bake for 15-20 minutes until it gets brown and crispy.
Meanwhile, heat the olive oil in a big frying pan over medium heat. Add the garlic, oregano, salt and pepper and cook until the garlic is starting to toast a little. Add the frozen spinach and coat with the olive oil. Cook it down until the spinach is warmed through and enough moisture has evaporated so it doesn’t look as wet anymore.
Beat the eggs and half and half together, adding a pinch of salt and pepper.
Take the crust out of the oven and reduce the heat to 350. Spread the spinach over the bottom of the crust and sprinkle the feta cheese crumbles over it. Pour the eggs over everything. Bake for 25-30 minutes until the eggs are set.

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