BELLA TORTA

Serves 15 For Brunch or Dinner

12 Large Eggs
4 Eggs
4  Small boxes chopped spinach (10 oz. each)
1 Cup Milk
2 Tbs. Butter
1 Tsp. Italian Seasoning
1 1/2 Cups Chopped Sun Dried Tomatoes (Pat Off Oil)
1/4 Lb. Thinly Sliced Provolone Cheese
15 Marinated Artichoke Hearts
1 Cup Bread Crumbs
2/3 Cup Cream
1/3 Cup Pine Nuts
3/4 Tsp. Nutmeg
1/2 Tsp. Cracked Black Pepper

Thaw and completely drain all moisture from spinach.  Squeeze with your hands if you need to. I like to use the cotton dish towel wring out method.

 Mix spinach with 4 beaten eggs, bread crumbs, 1/2 tsp. nutmeg, cream and pine nuts.  Set aside.

Melt 2 tbs. butter in skillet.  Very loosely scramble 12 eggs (must be moist) with milk and Italian seasoning.  Don’t overcook eggs as they will continue to cook in baking.  Spread eggs evenly into bottom of large coated glass baking dish.  Layer tomatoes evenly over eggs.  Top tomatoes with provolone.  Layer spinach mixture on top of cheese.  Top with 1/2 tsp. cracked black pepper.  Place artichokes evenly (5 across in 3 rows).

Bake at 350 degrees for 35 minutes.  You may prepare this a day ahead.  Cover with saran wrap and then foil to keep moist.  Remove saran and foil prior to baking.  Cool 5 minutes prior to cutting into 15 squares.

                      
This original recipe was created with my friend Sharon Showley, owner of Showleys Restaurant in St. Helena, Napa Valley and has been featured in several cookbooks over the years.

“Bella Torta” was my signature dish at the “Ink House B & B”