You are in for another treat! When I first saw my email from my friend Patty with her guest post, this was what I said to her, “Oh my Patty!!!! Wowzers!!! It already sounded awesome and then I saw the pictures! Feed me now please! Wow! Did I say Wow?!” 🙂
Patty is an amazing photographer, a dedicated teacher, a wonderful cook, and a sweet woman!
Want to see something beautiful? Look at this macro picture of a gerbera daisy (which happens to be one of my favorite flowers.) And look at this gorgeous and delicious grilled zucchini salad that she created. Be sure to read that whole post or else you might miss the awesome Bailey dog! Patty & Bailey…these two are a team! Love them both!
Would you like to see what she has cooked for us?! Of course you would! Here you go…
What a treat to be a guest blogger on Creating Beauty in the Kitchen! Lori and I have been WordPress buddies for some time now, and I can’t get enough of her sweet and kind nature. We have bonded over our love for eggs as well as our propensity for kitchen mishaps. Now that we’re also Instagram buds, we get to share even more of our lives with each other! Even though we have yet to meet (and I know we will at some point), Lori feels like an old friend to me. Her posts always bring a smile to my face, and more often than not, a loud chuckle and/or snort. 😉
Now here is my recipe for Lori–a Greek-inspired egg dish that is both vegetarian and gluten-free!
Greek Baked Eggs
- 4 eggs
- 2 shallots, finely chopped
- 1/2 orange bell pepper, finely chopped (you can use any color bell pepper you’d like)
- 10 grape or cherry tomatoes, quartered
- 10 kalamata olives, pitted and finely chopped
- 2 cloves garlic, minced
- 1/4 teaspoon Greek oregano
- 1/4 teaspoon red pepper flakes
- salt and pepper, to taste
- 1 tablespoon chopped chives
- 1/4 cup crumbled feta cheese, more if desired
- Heat one tablespoon of olive oil in a shallow pan over medium heat. Saute the shallots, bell pepper, oregano, and red pepper flakes until veggies are tender.
- Add the tomatoes, olives, and garlic and continue to saute until tomatoes have softened. Remove from heat and fold in the chives and feta. Adjust seasoning to taste with salt and pepper.
- Divide the sauteed veggies into two wide ramekins or one shallow baking dish. Crack the eggs on top and drizzle a bit of olive oil over the eggs. Bake at 400 degrees for 10 to 15 minutes, or until eggs are cooked to your liking. Let cool for 5 minutes and garnish with extra chives and freshly cracked black pepper. Serve warm!
What a wonderful post Patty! I agree, you do indeed feel like an old friend….can’t wait to meet in person!! ❤
You will definitely want to visit Patty HERE and see more of her gorgeous photos, yummy recipes, and some of Bailey’s fun antics! I still laugh so hard when I see THIS post!