Sure, its from Sundays at the Mooosewood cookbook, but I had some goat cheese and added that in too.
Fritada De Espinaca:
1 1/2 lbs fres spinach or 2 10 oz frozen chopped, defrosted
1/2 cup matzo meal or bread crumbs
2 cps grated sharp cheedar cheese
6 eggs, thoroughly beaten
1 lb cottage, pot, farmer or feta cheese (or a mix)
1/2 cp grated romano or parmesean cheese
2 tbs olive oil
salt and freshly grated black pepper to taste
1/2 tsp nutmeg
Preheat oven to 350
If using fresh: wash, stem, and steam until just soft. Drain/squeeze excess water and then chop. If using frozen, squeeze out extra water.
Set aside 1/4 cup of crumbs and chedder cheese. In a large bowl mix the rest of the ingredients throughly with spinach. Oil a 9x13 baking pan, dust bottom with set aside crumbs, spread spinach mixture evenly and sprinkle top with reserved chedder.
bake at 350 for 45 min. until top is golden and firm to touch.
I think this might work better in a smaller, pan, like a 9x9 one, as this came out thin. I also think it might work better if the eggs were seperated, and the whites beaten to soft peaks, and folded into the yellows, and the rest of mixture -- make it a little lighter.
The goat cheese made for a sharp taste that overpowered the chedder, not bad, but not what I was expecting. :)
(I think the potato souffle would have done well with seperating the eggs and beating the whites to a peak as well. I'm going to try it with just egg whites next time.)
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branchandroot
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Date: 2006-01-07 10:01 pm (UTC)Fritada De Espinaca:
1 1/2 lbs fres spinach or 2 10 oz frozen chopped, defrosted
1/2 cup matzo meal or bread crumbs
2 cps grated sharp cheedar cheese
6 eggs, thoroughly beaten
1 lb cottage, pot, farmer or feta cheese (or a mix)
1/2 cp grated romano or parmesean cheese
2 tbs olive oil
salt and freshly grated black pepper to taste
1/2 tsp nutmeg
Preheat oven to 350
If using fresh: wash, stem, and steam until just soft. Drain/squeeze excess water and then chop. If using frozen, squeeze out extra water.
Set aside 1/4 cup of crumbs and chedder cheese. In a large bowl mix the rest of the ingredients throughly with spinach. Oil a 9x13 baking pan, dust bottom with set aside crumbs, spread spinach mixture evenly and sprinkle top with reserved chedder.
bake at 350 for 45 min. until top is golden and firm to touch.
I think this might work better in a smaller, pan, like a 9x9 one, as this came out thin. I also think it might work better if the eggs were seperated, and the whites beaten to soft peaks, and folded into the yellows, and the rest of mixture -- make it a little lighter.
The goat cheese made for a sharp taste that overpowered the chedder, not bad, but not what I was expecting. :)
(I think the potato souffle would have done well with seperating the eggs and beating the whites to a peak as well. I'm going to try it with just egg whites next time.)