1 (5 ounce) bag fresh spinach leaves, washed and stemmed
Heat oven to 375 degrees F.
Cut crusts off bread using Serrated Bread Knife; cube crusts and measure
2 cups. Arrange bread slices in an overlapping pattern against sides of Oval
Baker; place bread cubes in bottom.
Microwave 2 tablespoons of the butter in Small Micro-Cooker on HIGH 30 seconds
or until melted; lightly brush over bread slices using Pastry Brush. Bake 15
to 20 minutes or until edges of bread are golden brown.
Meanwhile, in Small Batter Bowl, whisk soup, milk and black pepper until
smooth using Stainless Steel Whisk.
Finely chop onion using Food Chopper.
Dice ham and bell pepper using Chef's Knife. Melt remaining butter in Stir-Fry
Skillet over medium heat; add onion and bell pepper. Cook 5 minutes or until
vegetables are tender; stir in ham.
Whisk eggs in Classic Batter Bowl; add to Skillet. Cook over medium-high
heat, stirring occasionally with Classic Scraper, until eggs are set but still
Stir in soup mixture; cook 1 minute or until hot.
Using Deluxe Cheese Grater, grate cheese. Gently stir in 3/4 cup of the
cheese. Fold spinach into egg mixture, half at a time. Cook about 2 minutes,
stirring gently until spinach is wilted.
Spoon egg mixture into center of Baker, mounding slightly in center. Top
with remaining 1/4 cup cheese.