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We love the versatility of this easy one-bowl recipe which can be served at breakfast, lunch or dinner.
Substitute 1/2 cup chopped red bell pepper for the roasted red peppers.
Place 1 serving on microwaveable plate. Microwave on HIGH 1-1/2 min. or until heated through. Repeat with any remaining servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is a delicious dish! So easy to make, the hardest part is thawing out the spinach and making sure to drain it well...I used regular red bell peppers in place of the jar peppers.....
I love this recipe. The first time I made it I served it for brunch with friends - and they loved it. I have now tweaked it to my taste - as I do with most recipes. I have added 1 egg, a dash of garlic powder, cut back the oregano to 1/2 tsp and added 1/2 tsp basil. I also bake it for 5-10 min more. I think the additional egg helps the pie "set". This recipe has become one of my standards.
Apparently the last review did not prepare this recipe good. I cook five-days a week for my family (retired stay at home dad)
I found that following this recipe as written would help you create a dish that even the pickiest eater will enjoy. You want problems with this dish, use Ricotta; it is not as consistent as Mozzarella.
My son who is the pickiest eater scoffed down three dishes of this pie.
My only problem with the recipe is that it does not tell you how to serve once completed - immediately, or allowing for a cool down, serving hot, Luke-warm, cool?? I made this the day before and just warmed it up. You were not able to slice the pie a shown in the picture.