A quick and easy breakfast for those on the run. We love it for lunch as well.
Drs. Richard and Rachael Heller
2 tablespoon butter
2 cups of chopped celery
1/4 cup of cream*
4 ounces American cheese, sliced then broken in quarters **
dried sweet basil, to taste
ground cayenne pepper, to taste
2 eggs, lightly beaten
1/2 package frozen whole-leaf spinach, thawed and blotted dry with paper towel
  1. Preheat the oven to 325°F.
  2. Using 1 tablespoon butter, grease the bottom and sides of a 9-inch pie pan (ceramic or glass is best).
  3. Place a tablespoon of butter into a medium saucepan,
  4. Add chopped celery and sauté over medium heat for 4-5 minutes.
  5. Remove celery from pan and set aside.
  6. Using the heated saucepan, heat the cream until it just starts to bubble up.
  7. Remove from heat and quickly stir in grated cheese.
  8. When the cheese and cream are blended, add the sautéed celery, basil, and cayenne pepper.
  9. Cool the mixture (4-5 minutes), add two eggs and mix.
  10. Add spinach and chopped celery to cooled mixture and mix well.
  11. Pour mixture into the pie pan, place pan in the oven, and
  12. Bake until set (45 - 50 minutes).
  13. Refrigerate and serve cold the following morning.
Makes 3 - 4 servings
Recipe courtesy of:
Drs. Richard and Rachael Heller