This has become one of my go-to recipes. The family just loves it. I found it on allrecipes.com and it’s really easy and versatile. This time I used swiss chard instead of spinach, yellow onions instead of green onions, cottage cheese instead of ricotta, fresh herbs instead of dried, and a mix of chicken and duck eggs. Yum!
Ingredients
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed thoroughly to remove liquid
- 4 eggs or equivalent egg substitute
- 1 cup part-skim ricotta cheese
- 3/4 cup freshly grated Parmesan cheese
- 3/4 cup chopped portobello mushrooms
- 1/2 cup finely chopped scallions with some green tops
- 1/4 teaspoon dried Italian seasonings
- 1 pinch Salt and pepper, to taste
Directions
- Preheat oven to 375 degrees.
- In a large bowl, whisk together all ingredients until well mixed. Spray a 9-inch pie plate with cooking spray and fill with the spinach mixture.
- Bake for 30 minutes, or until browned and set. Let cool for 20 minutes, cut in wedges and serve.
Here’s the original link…
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