Friday, March 29, 2013

easter brunch

Makes 6 Servings
Use a prepared pie shell for this or refrigerator pie crust for a super easy breakfast.
1 9 inch prepared pie shell or refrigerator pie crust
4 large eggs
1/2 cup heavy cream
1 tablespoons olive oil
1/2 cup diced black olives
1/2 cup shredded Fontina cheese
1 cup chopped fresh baby spinach
1 tsp sea salt
1 tsp freshly ground black pepper

Preheat oven to 350F. Prepare the pie shell. Whisk together eggs, cream olive oil until well blended. Fold in rest of ingredients and pour into prepared pie shell. Bake for 35 minutes until puffed and golden.
happy easter`

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