Hey Young Chefs!

This morning, Mommy made us a delish breakfast dish – Spinach & Basil Egg Souffle. Talk about tasty! Yum! Yum! Here is her recipe. (Thank you, Mommy)

Spinach & Basil Egg Souffle
Ingredients:
1 tsp. olive oil
2 c. fresh spinach
1/4 c. torn basil leaves
1 c. grated Italian cheese blend (Mozzarella, Parmesan, Asiago, Fontina)
2 tbsp. chopped black olives
2 tsp. minced garlic
6 eggs
salt and pepper

Directions:
Preheat oven to 400 degrees. Saute’ spinach, basil, garlic, and olives in olive oil. Salt and pepper to taste. Once spinach and basil is completely wilted (2-3 minutes), place mixture in small casserole dish. Sprinkle 3/4 c. grated cheese. Scramble eggs (with water or milk). Pour egg mixture on top. Sprinkle top with remaining cheese. Bake uncovered for 15 minutes. Broil for 5 minutes or until top is golden brown. Cut into squares and place on top of buttered toast. Serves 4.

I loved Mommy’s souffle. I hope you do too!

Cool kids cook so get creative in the kitchen!

Bon Appetit, Eliana