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Friday, May 29, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Eggs & Cheese
Contributed by:
  • For the crust:
  • 2 TBS olive oil
  • 1/2 onion, thinly sliced
  • 1 1/2 cups thinly sliced mushroom caps
  • 1 cup (packed) chopped baby spinach leaves
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 2 TBS yellow cornmeal
  • 2 TBS water
  • Cooking spray
  • For the filling:
  • 6 eggs
  • 1/2 cup fat-free half and half
  • 1/4 tsp. salt
  • Dash black pepper
  • 6 ounces extra sharp cheddar cheese, shredded
  • 3/4 cup diced ham
For the crust:
Heat olive oil in skillet. Add onion and saute until it begins to brown. Add mushrooms and stir and cook until they begin to brown. Add spinach, salt and pepper and cook for a few minutes. Add cornmeal and water and stir well.
Lightly coat a 9-inch pie plate with cooking spray. Press mixture over bottom and partway up sides of pie plate. Set aside.
For the filling:
Preheat oven to 350 degrees.
Beat eggs, half and half, salt and pepper together thoroughly. Fold in cheese and ham.
Pour filling into crust and bake for 40 minutes. Allow to stand for at least 10 minutes before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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