This fun and hearty dish is a great way to use up seasonal produce like tomatoes and peppers and has many fun steps for kids. This recipe comes to us from our friends at Davidson’s Safest Choice® Eggs.
Cooking Tip of the Week: If a recipe says to drain the frozen spinach, don’t skip this step! You could end up with up to a cup of additional liquid, leaving the recipe mushy.
Food for Thought: In 1864, a French scientist named Louis Pasteur made a revolutionary discovery. He found out that gently heating foods that are likely to carry bad bacteria makes them safe to eat without cooking. It also lengthens how long the foods can be stored before you eat them! The process he discovered, pasteurization, is named after him. Look for items like milk, cheese, eggs and juice with the word “pasteurized” to know they’re safe!
Family Dinner Conversation Starter: What is our family known for? If our last name was turned into an adjective, what would it mean?
Adult: Preheat oven to 375°F.
Kid: Drain spinach well. Squeeze out excess moisture; set aside.
Together: Cut top 1/2 inch off tomatoes. Scoop out pulp leaving 1/4-inch shell. Turn over on paper towels to drain. If using peppers, cut in half lengthwise; remove seeds and membrane.
Adult: Heat oil in medium nonstick skillet over medium heat until hot.
Together: Add onion and garlic; cook and stir 1 to 2 minutes, until onion is crisp-tender. Add spinach; heat through. Gently stir in chopped tomato, Feta cheese, Italian seasoning, salt and pepper, as desired.
Kid: Line baking sheet with aluminum foil; spray with nonstick cooking spray (or brush lightly with oil).
Kid: Arrange tomato shells and/or pepper halves cut side up on baking sheet.
Together: Spoon equal amounts spinach mixture into each tomato or pepper. Press lightly to even surface.
Together: Break one egg into each tomato cup or pepper half.
Kid: Sprinkle Parmesan around eggs, if desired.
Adult: Bake in 375°F 25 to 30 minutes, until whites are set and yolks begin to firm, or to desired doneness.