Spinach and Roasted Red Pepper Hash
A very rainy day (Andrea is passing through here–or close at least)–the kind that promotes leisurely activity and thoughts of good food–warm but not too heavy. I’m being leisurely and browsing food blogs–and have found some very appealing recipes that I thought would be good to share.
So I am back to my regular routine of working in the lab. Which means, I need to start making lunches and dinners ahead of time. This recipe a healthy take on a classic hash….no potatoes, no oil, no bacon–but packed with flavor ! Here goes !
1, 16oz bag of frozen chopped spinach
1 jar of roasted red peppers ( choose your own size based on how much peppers your want)
1/2 tsp of nutmeg
1 tsp of crushed red pepper
salt and pepper to taste.
Preheat oven to 350F
Sauté spinach, sliced peppers and seasonings till everything has wilted.
Crack the eggs directly into the pan and transfer then pan to the oven.
Bake for 10-15mins till the eggs set. This also based on personal preference. Some people like their yolks runny and some like them set. So adjust your back time according.
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