Brunch, lunch or dinner done deliciously well with McCain Creamed Spinach.
|2 tbsp||olive oil|
|1 cup||mixed baby Roma tomatoes — or cherry tomatoes|
|3 sprigs||fresh thyme|
|1||small red onion — sliced|
|2||garlic cloves — minced|
|400 g||McCain Creamed Spinach|
|1/2 cup||fresh basil leaves — chopped|
|1/2 cup||feta cheese — crumbled|
|1/2 cup||chunky cottage cheese|
|2 cup||cheddar cheese — grated|
|1/4 cup||full cream milk|
|1/4 cup||plain yoghurt|
|1/4 tsp||black pepper|
|butter — or non-stick spray, to grease|
Preheat oven to 180°C and lightly grease a 23cm deep baking dish.
Roast the tomatoes whole with 1 tbsp of olive oil, thyme sprigs and a pinch of salt in a small baking tray for about 5–7 minutes, just until soft.
Heat 1 tbsp olive oil in a large skillet over medium high heat. Add in onion and sauté until soft. Add in garlic, cook for a minute or so and then remove from the heat.
In a mixing bowl, whisk together eggs, milk, yoghurt, salt, and pepper. Stir in the sautéed onions and garlic, roasted tomatoes, basil, feta, chunky cottage cheese and cheddar cheese.
Add the frozen McCain Creamed Spinach to the greased baking dish followed by the egg mixture.
Bake for 35–40 minutes, or until eggs are set. Let cool 10 minutes before slicing and serving.