Ingredients
| cherry tomatoes |
1 pint
|
| onions, chopped |
1/3 cup
|
| garlic cloves |
2
|
| feta cheese block |
12 oz
|
| salt |
1/2 tsp
|
| pepper |
1/2 tsp
|
| red chili flakes |
1/2 tsp
|
| olive oil |
1 Tbsp
|
| large eggs |
10
|
| spinach, chopped |
2 handfuls
|
| red bell pepper, chopped |
1
|
| hashbrowns |
2 cups
|
Directions
- PREHEAT oven to 400° F.
- ADD cherry tomatoes, onions, garlic, and feta to a medium-sized baking dish. SEASON with salt, pepper, and red chili flakes, and ADD olive oil. MIX, then BAKE for 20 minutes.
- Once baking is done, REDUCE the oven to 350° F. USE a fork to mash together the ingredients until mostly smooth. Let the dish cool for 10 minutes.
- While the dish is cooling, CRACK 10 large eggs and WHISK together in a large bowl. CHOP spinach and red bell pepper.
- Once the dish has cooled, ADD in your eggs, spinach, bell pepper, and hashbrowns. MIX and PLACE back into the oven for 35-40 minutes.
- REMOVE from oven and SERVE warm. You can also store this in the freezer for up to 3 months.