Thursday, August 27, 2015
Avocados are a delicious addition to ranch dressing to really bring out the flavors. I love being able to make as many things from scratch that I can. I love ranch dressing on my salads but it seems like the store bought salad dressings expire before I use them up. I am so glad I found this recipe so now I can whip up a batch whenever I need to. Plus it is much healthier to make at home without all those preservatives and extra additives. The avocado flavor in this recipes is very mild and the dressing only has a very slight greenish tint to it. I really love avocados so I usually use the whole avocado when I make this.
Friday, August 7, 2015
In a large bowl, combine eggs, cheese, salt and pepper.
Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
Combine the spinach mixture into the egg and cheese mixture.
Pour this into a greased 9 inch pie plate. Bake at 350 degrees for 30 minutes. Let cool 10 minutes before serving.
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 6 eggs, beaten
- 3 cups shredded Colby Jack cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
2. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
3. In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared pie pan.
4. Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.