1 T olive oil
1 clove garlic minced
3 oz fresh spinach
4-6 oz fresh mushrooms, sliced
1- 10 oz can mild diced tomatoes & green chilies, drained, I use Rotel
¼ tsp salt
¼ tsp pepper
12 large eggs beaten
1/2 –3/4 cup feta cheese crumbled
This will serve 4 to 6 people depending on what else you are serving with it. You can increase it to 16 eggs for 6 to 8 people and leave the other ingredient the same quantities. The original recipe called for herb and garlic feta cheese, I’ve used plain and it seemed all right.
Saute garlic in olive oil, 30 seconds; add spinach for 1-2 minutes till wilted. Add mushrooms for another 2 minutes then add tomatoes and stir. Beat the eggs and salt and pepper together and add to frying pan. Semi-cook pulling away from sides and bottoms of pan occasionally. When ¾ set, place in a 350 oven for 10-20 minutes till puffy!
1 medium onion, chopped
2 Tbsp butter
5 C fresh diced tomatoes or 2 cans (14- ½ ounces each) diced tomatoes undrained
2 cans (10 ¾ ounces each) condensed tomato soup, undiluted
1 ½ C milk
1 tsp sugar
½ to 1 tsp dried basil
1 tsp sugar
½ to 1 tsp paprika
1/8 to ¼ tsp garlic powder
1 package (8 ounces) cream cheese, cubed
In a saucepan, sauté onion in butter until tender. Stir in tomatoes, soup, milk, sugar, basil, paprika and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in cream cheese until melted. Yield about 2 quarts.
This is my favorite tomato soup recipe. Mom doesn’t put the sugar in (although I think it was nice!) and when it calls for 2 cans of chopped tomatoes we use 4 to 5+ cups of fresh- diced tomatoes from the garden. When we get a surplus of tomatoes we used to freeze them whole, but now I dice 5 cups, put them in a baggie and freeze them. Then in the middle of the winter we pull them out and make a batch. You can make the soup ahead of time and freeze the soup also. Marginally it is as good as eating it freshly made. Kathy 865-448-3070
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