Breakfast
Brunch made even better. This egg bake combines cheese and spinach in an easy casserole that’s perfect for sharing with a crowd.
Servings: 4-6
Time: 45 mins
Preheat oven to 375F.
Prepare a 13x9 baking pan with cooking spray. In a medium bowl add the eggs, salt, garlic powder, onion powder, hot sauce, green onions and mozzarella cheese.
Heat the olive oil in a large sauté pan and cook the spinach about 2 minutes, until wilted. Allow to cool slightly, then add the spinach to the egg mixture and gently stir. Pour into the baking pan and top with feta cheese.
Bake for 35 minutes, or until set and starting to brown on top. Let cool for 5 minutes.
A delicious way not to have to turn on your oven this summer: Pan con Tomate (aka fancy Spanish-style toast). This simple recipe is peak tomato season in every bite—just grated ripe tomatoes, olive oil, sea salt, and a crisp slice of sourdough.
Summer's not just for salads—it’s for sipping, too. Meet your new go-to refresher: Rosemary Lemonade. Cool, crisp, and herbaceous in all the right ways, it’s made with fresh lemon juice, blended cucumber, and a hint of rosemary that makes it feel a little extra (but still takes just 10 minutes).
Don’t be fooled by the humble butter bean: This dish is served with a serious citrus zing and fresh herbs that make it perfectly versatile for summer sides, summer snacks, summer breakfast (on crusty toast!). . .