Spinach Egg Bake: a USDA child-care recipe for preschool menu planning. Original yield: 6 servings.
Preheat over to 350 °F.
Thaw spinach in the microwave using package directions or by placing under cool running water.
Drain excess water from spinach (see chef tips, next page).
Whisk eggs in a small mixing bowl. Add feta cheese, dehydrated onions, salt, and black pepper. Mix well (see chef tips, next page).
Lightly coat medium baking dish (about 8" x 8") with nonstick cooking spray.
Spread spinach evenly on the bottom of the baking dish.
Top spinach with egg mixture. Keep the vegetables spread evenly by slightly stirring the mixture with a spatula or spoon. Place baking dish into the oven. Bake for 15 minutes. Dish should reach an internal temperature of 160 °F or higher for at least 15 seconds.
Broil on high for 2 minutes or until the eggs are set and the top is a light to golden brown color. Remove immediately to prevent burning. Caution: use a hot pad, as dish will be very hot.
Cut into 6 even pieces.
Serve 1 piece (2" x 3¾") immediately.Critical Control Point: Hold at 140 °F or higher.
Ingredients (6 servings)
