12-16 slices firm white sandwich bread
3 tbsp butter or margarine, divided
1 can (10-3/4oz) condensed cream of celery soup
1/3 cup milk
1/4 tsp coarsely ground black pepper
1/3 cup finely chopped onion
1 red bell pepper, diced (about 1 cup)
4oz deli baked ham, diced (about 1/2 cup)
10 eggs, lightly beaten
1 cup (4oz) shredded cheddar cheese, divided
1 bag (5oz) fresh spinach leaves, washed and stemmed (about 6 cups)
- Preheat oven to 375 degrees.Cut crusts off bread; cube crusts to measure 2 cups. Arrange bread slices in an overlapping pattern against sides of oval baker; place bread cubes in bottom of baker. Microwave 2 tbsp of the butter in small micro-cooker on high 30 seconds or until melted; lightly brush over bread slices. Bake 15-20 minutes or until edges of bread are golden brown.
- Meanwhile, in small batter bowl, whisk soup, milk and black pepper until smooth. Finely chop onion using Food Chopper. Dice bell pepper and ham using knife. Melt remaining butter in 12-inch skillet over medium heat; add onion and bell pepper. Cook 5 minutes or until vegetables are tender; stir in ham. Whisk eggs in classic batter bowl; add to skillet. Cook over medium-high heat, stirring occasionally, until eggs are set but still moist.
- Stir in soup mixture; cook 1 minute or until hot. Grate cheese using cheese grater. Gently stir 3/4 cup of the cheese into egg mixture; fold in spinch, half at a time. Cook about 2 minutes, stirring gently until spinach is wilted.
- Spoon egg mixture into center of baker, mounding slightly in center. Top with remaining 1/4 cup cheese.
Yield: 8 servings
Nutritional Information: calories 340; total fat 19g; saturated fat 9g; cholesterol 300mg; carbohydrate 25g; protein 18g; sodium 810mg; fiber 1g
Diabetic Exchanges per serving: 2 meat, 1 vegetable, 1 starch, 1-1/2 fat (1 carb)