Feta Brunch Bake (recipes) and Tokushima hotels (tourism)

Feta Brunch Bake (recipes)

Feta Brunch Bake

Yield: Makes 4 servings

Ingredients:

1medium red bell pepper

2bags (10 ounces each) fresh spinach, washed and stemmed

6eggs

6ounces crumbled feta cheese

1/3cup chopped onion

2tablespoons chopped fresh parsley

1/4teaspoon dried dill weed

Dash black pepper

Preparation:

1.Preheat broiler. Place bell pepper on foil-lined broiler pan. Broil, 4 inches from heat, 15 to 20 minutes or until blackened on all sides, turning every 5 minutes with tongs. Place in paper bag; close bag and set aside to cool about 15 to 20 minutes. To peel pepper, cut around core, twist and remove. Cut in half and rub off skin; rinse under cold water. Cut into 1/2-inch pieces.2.To blanch spinach, place 1 quart water in 2-quart saucepan over high heat; bring to a boil. Add spinach. Return to a boil; boil 2 to 3 minutes or until crisp-tender. Drain; immediately plunge spinach into cold water. Drain; let stand until cool enough to handle. Squeeze spinach to remove excess water; finely chop.3.Preheat oven to 400°F. Grease 1-quart Baking dish. Beat eggs in large bowl with electric mixer at medium speed until foamy. Stir in bell pepper, spinach, cheese, onion, parsley, dill weed and black pepper. Pour egg mixture into prepared dish. Bake 20 minutes or until set. Let stand 5 minutes before serving. Garnish as desired.

Nutritional Information:

Serving Size:

Sodium

684 mg

Protein

20 g

Fiber

4 g

Carbohydrate

10 g

Cholesterol

359 mg

Saturated Fat

9 g

Total Fat

17 g

Calories from Fat

56 %

Calories

266

Dietary Exchange:

Fat

3

Meat

2

Vegetable

2

Tokushima hotels (tourism)

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