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Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia Purcell
Active Time:10 minsTotal Time:50 minsServings:6
Active Time:10 mins
Active Time:
10 mins
Total Time:50 mins
Total Time:
50 mins
Servings:6
Servings:
6
Cook Mode(Keep screen awake)
Ingredients
1/2(14.1-ounce) packagerefrigerated pie crusts(1 crust)
1cupfrozen tricolorbell pepperstrips, thawed
4ouncesbulk mildItalian turkey sausage
1/4teaspoondried oregano
1/4teaspoonsalt-free Italian seasoning
1/4teaspoonground pepper
1/4cupcrumbledfeta cheese
6largeeggs
1tablespoontorn fresh basilleaves
1/8teaspooncrushed red pepper
DirectionsPosition oven rack in top third. Place a 10-inch ovenproof nonstick skillet on a large rimmed baking sheet; place on the oven rack. Preheat to 375°F.Remove the hot skillet from the oven. Unroll pie crust; carefully place it in the bottom of the skillet, allowing about 1/2 inch of crust to go up the pan sides. Arrange spinach and bell peppers in an even layer in the bottom of the crust. Dot sausage over the vegetables. Using clean fingers or the back of a spoon, make 6 small (1½-inch diameter) wells in the mixture. Sprinkle the mixture with oregano, Italian seasoning and black pepper. Sprinkle feta between the wells.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellGently fold down the 1/2-inch crust edge over the filling, leaving a gap between edges and bottom crust. (Keeping the crust slightly open will allow the eggs to slip up under the folded crust when cracked into wells.)Bake until the crust edges just begin to turn golden brown, about 30 minutes. Remove from the oven. Using a spoon, carefully re-create the wells as needed; crack 1 egg into each.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellBake until the egg whites are completely set and the yolks are still runny, about 10 minutes. Sprinkle with basil and crushed red pepper. Slice and serve warm.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellNutrition InformationServing Size: 1 sliceCalories 258, Fat 16g, Saturated Fat 6g, Cholesterol 208mg, Carbohydrates 18g, Total sugars 1g, Added sugars 0g, Protein 12g, Fiber 1g, Sodium 425mg, Potassium 76mgEatingWell.com, March 2024
Directions
Position oven rack in top third. Place a 10-inch ovenproof nonstick skillet on a large rimmed baking sheet; place on the oven rack. Preheat to 375°F.Remove the hot skillet from the oven. Unroll pie crust; carefully place it in the bottom of the skillet, allowing about 1/2 inch of crust to go up the pan sides. Arrange spinach and bell peppers in an even layer in the bottom of the crust. Dot sausage over the vegetables. Using clean fingers or the back of a spoon, make 6 small (1½-inch diameter) wells in the mixture. Sprinkle the mixture with oregano, Italian seasoning and black pepper. Sprinkle feta between the wells.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellGently fold down the 1/2-inch crust edge over the filling, leaving a gap between edges and bottom crust. (Keeping the crust slightly open will allow the eggs to slip up under the folded crust when cracked into wells.)Bake until the crust edges just begin to turn golden brown, about 30 minutes. Remove from the oven. Using a spoon, carefully re-create the wells as needed; crack 1 egg into each.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellBake until the egg whites are completely set and the yolks are still runny, about 10 minutes. Sprinkle with basil and crushed red pepper. Slice and serve warm.Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf, Prop Stylist: Lydia PurcellNutrition InformationServing Size: 1 sliceCalories 258, Fat 16g, Saturated Fat 6g, Cholesterol 208mg, Carbohydrates 18g, Total sugars 1g, Added sugars 0g, Protein 12g, Fiber 1g, Sodium 425mg, Potassium 76mg
Position oven rack in top third. Place a 10-inch ovenproof nonstick skillet on a large rimmed baking sheet; place on the oven rack. Preheat to 375°F.
Remove the hot skillet from the oven. Unroll pie crust; carefully place it in the bottom of the skillet, allowing about 1/2 inch of crust to go up the pan sides. Arrange spinach and bell peppers in an even layer in the bottom of the crust. Dot sausage over the vegetables. Using clean fingers or the back of a spoon, make 6 small (1½-inch diameter) wells in the mixture. Sprinkle the mixture with oregano, Italian seasoning and black pepper. Sprinkle feta between the wells.
Gently fold down the 1/2-inch crust edge over the filling, leaving a gap between edges and bottom crust. (Keeping the crust slightly open will allow the eggs to slip up under the folded crust when cracked into wells.)
Bake until the crust edges just begin to turn golden brown, about 30 minutes. Remove from the oven. Using a spoon, carefully re-create the wells as needed; crack 1 egg into each.
Bake until the egg whites are completely set and the yolks are still runny, about 10 minutes. Sprinkle with basil and crushed red pepper. Slice and serve warm.
Nutrition InformationServing Size: 1 sliceCalories 258, Fat 16g, Saturated Fat 6g, Cholesterol 208mg, Carbohydrates 18g, Total sugars 1g, Added sugars 0g, Protein 12g, Fiber 1g, Sodium 425mg, Potassium 76mg
Nutrition Information
Serving Size: 1 sliceCalories 258, Fat 16g, Saturated Fat 6g, Cholesterol 208mg, Carbohydrates 18g, Total sugars 1g, Added sugars 0g, Protein 12g, Fiber 1g, Sodium 425mg, Potassium 76mg
Serving Size: 1 slice
Calories 258, Fat 16g, Saturated Fat 6g, Cholesterol 208mg, Carbohydrates 18g, Total sugars 1g, Added sugars 0g, Protein 12g, Fiber 1g, Sodium 425mg, Potassium 76mg
EatingWell.com, March 2024
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