4 cups sliced fresh basil
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried bay leaf
1 teaspoon dry white pepper
5 ounces frozen chopped spinach, thawed and drained
1/2 cup frozen Italian-style diced tomatoes, thawed
1 1/2 cups chopped celery
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1 (10.75 ounce) can condensed cream of mushroom soup
1 (4 ounce) can condensed cream of mushroom soup
Heat olive oil in a medium saucepan over medium heat. Saute garlic in olive oil until golden. Stir in chopped basil and slice into 1/2 inch slices. Saute green pepper and white pepper in olive oil until soft. Mix in spinach and tomato.
Pour mixture into a large resealable plastic bag. Cover tightly with aluminum foil and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Stir spinach mixture into egg mixture. Mix in celery, onion and bell pepper. Pour into greased large resealable plastic bag. Garnish with Italian-style diced tomatoes, celery and onion. Serve immediately.
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