Rachy, it’s very simple, very forgiving, and I don’t even call it a recipe.
Ingredients: tomato, spinach, eggs, sour cream, milk, cheese, salt, pepper, basil.
Spray or lightly grease pie plate with olive oil. Preheat oven to 375F.
Slice a tomato into 6 thin slices. Set to the side.
Tear up cleaned spinach leaves, or use baby spinach, and lay them in the pie plate. Maybe a couple of handfuls.
Beat 5-6 eggs with a fork in a mixing bowl.
Beat about 1/2 cup sour cream in with the eggs, and maybe a little milk - @ 2 tablespoons. Add salt and pepper to taste.
Fold up to a cup of shredded cheddar (or your choice) cheese into the egg mix.
Pour egg mix over the spinach and push any leaves sticking out under the egg mix.
Lay tomato slices on top of egg mix. Sprinkle with basil and salt. (That day I forgot to mix in the cheese, and it’s all sprinkled on top so the tomatoes don’t look as bright.)
Bake in oven for about 1/2 hour until eggs are set and edges are golden.
I’ve also made this with thinly sliced zucchini instead of or in addition to the spinach, leave the spinach out, use cottage cheese instead of sour cream, add sliced mushrooms, green onions, or small broccoli florets. Use whatever veggies you have or like best. It’s easy to double and make in a 9x13 baking dish for a larger crowd.
Makes 4 servings. Leftovers keep well for several days and reheat in microwave.
