You are in: Home * Casserole Recipes * Spinach and Corn Casserole Recipe

Spinach and Corn Casserole Recipe

Serve this vegetable dish along side your favorite family meal.

Share it:


Print Recipe	E-Mail	Send To Mobile

Ingredients

In a sauté pan, cook the sausage over medium high heat until nicely browned and cooked through. Drain on paper towels until cool enough to handle, and then crumble the sausage meat. Set aside.
Crack the eggs into a mixing bowl, add the baking powder, and season to taste with salt and pepper. Using a wire whisk, beat until smooth and airy.
In a large nonstick sauté or 7 or 8 inch omelet pan, melt 1 tablespoon of butter over medium heat. Pour about a quarter of the eggs into the pan, sprinkle with a little more salt and pepper, and cook for 30 seconds, or until the bottom begins to set.
Gently flip the eggs and cook for about 30 seconds longer, or until the bottom sets but the eggs do not brown.
Sprinkle about a quarter of the bell pepper, a quarter of the basil, and a quarter of the cheese just off center on the omelet. Fold in half, cook for about 1 minute to soften the cheese and warm the bell pepper, and slide from the pan onto a plate and serve. Repeat to make 3 more omelets.