tbsp unsalted butter
shallot, finely diced
red pepper, small dice
garlic clove, minced
medium PEI russet potato, peeled and medium dice
cup baby spinach
freshly ground pepper
cup 35% cream
cup grated Gruyere or Swiss cheese
cup halved cherry tomatoes
fresh basil leaves, for garnish
Preheat oven to 375°F.
Heat a large oven-safe pan over medium heat, add butter. Once butter has melted add shallots, red pepper, garlic and potatoes and cook for 3 – 4 minutes or until shallots are softened.
Stir in spinach and cook for 2 – 3 minutes, allowing spinach to wilt down. Season with salt and pepper.
Meanwhile in a large bowl whisk together eggs, cream and cheese, season with salt and pepper.
Pour egg mixture into the pan, stirring to combine with the vegetables. Cook for 1 – 2 minutes, sprinkle over cherry tomatoes. Transfer pan to the oven and cook for 12 – 15 minutes or until eggs are fully set.
Remove from oven. Slice into wedges and serve immediately. Garnish with basil leaves.
If you don’t have an oven-safe pan, a greased 8 x 8-inch baking dish can be used. Sauté vegetables in the pan and then before adding eggs, transfer vegetables to a baking dish and add remaining ingredients and bake for 3 – 4 minutes longer.
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