Baked Ham And Spinach Bread Bowl
Serving Size / Yield
- 6 round Telera (Bolillo) rolls
- 2 T. margarine, divided
- 1/2 C. onion, chopped
- 1 7 oz. package ham steak, chopped
- 3 C. fresh spinach
- 8 eggs, whisked
- 1 C. Swiss cheese, shredded
- 1 tomato, chopped
- salt and pepper
Preheat oven to 350 degrees Fahrenheit.
Cut tops off each roll. Hollow out each roll, leaving a thin border on bottom and sides.
Place the rolls on a baking sheet and bake for seven minutes or until lightly toasted.
Heat one tablespoon of margarine in a skillet over medium heat. Add onion and cook for about four minutes until tender. Now add ham and spinach, cooking for two minutes until spinach has wilted. Remove from the skillet and set aside.
Melt the rest of the margarine in the skillet. Add the eggs and cook for three minutes, stirring often until they are no longer runny. Stir in cheese, tomato, and leftover spinach. Season with salt and pepper and cook for a minute.
Scoop about 3/4 cup eggs into each bread bowl.