Florentine Omelette Breakfast Squares Recipe
Ingredients
| Eggs | 10 Small | |
| Heavy cream | 1/4 Cup (16 tbs) | |
| Spinach | 1 Bunch (100gm), chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Olive oil | 1 Tablespoon | |
| Water | 2 Tablespoon | |
| Mushroom | 4 Ounce, canned | |
| Green onion | 2 Tablespoon, chopped | |
| Cream cheese | 8 Ounce | |
| Romano cheese | 4 Ounce, grated | |
| Nutmeg | 1/4 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| 1/4 tsp salt & pepper, each | ||
| 1/4 tsp salt & pepper, each | ||
Directions
1. Lightly saute garlic in olive oil on medium heat. Add water and spinach, cover. Let steam for 1 minute. Drain on paper towels.
2. Beat the eggs and cream. Mix other ingredient except cheeses and paprika, blend well.
3. Using a lightly greased (olive oil is best) 8x8 non-metallic baking dish, spread 1/2 of the spinach mixture on bottom. Cover the mixture with cream cheese (use your hands to make flatten pieces and place over spinach). Spread out remaining spinach mixture over cream cheese. Pour egg mixture over spinach. Sprinkle Romano cheese on top.
4. Bake for 40 minutes. Cut into 8 pieces. Serve at once. Refrigerate left over.
2. Beat the eggs and cream. Mix other ingredient except cheeses and paprika, blend well.
3. Using a lightly greased (olive oil is best) 8x8 non-metallic baking dish, spread 1/2 of the spinach mixture on bottom. Cover the mixture with cream cheese (use your hands to make flatten pieces and place over spinach). Spread out remaining spinach mixture over cream cheese. Pour egg mixture over spinach. Sprinkle Romano cheese on top.
4. Bake for 40 minutes. Cut into 8 pieces. Serve at once. Refrigerate left over.
Chef
