Friday, March 24, 2006

Frittata d'epinards, oeufs et trois fromages

Alanna, over at A Veggie Venture, has declared that Broccoli Raab is the new spinach. Although I was inclined to agree with her, I decided the time had come to test her theory. Spinach has long been my favorite vegetable and I wasn't quite prepared to make it give up its status. So, rather than making plain steamed spinach with garlic and olive oil as I normally do, I decided to make a more filling side dish one night to go with the simple gray sole Mom was preparing. I'm calling this a frittata, though it's somewhere between that and a crustless quiche. Either way, it was eggy, spinachy and very cheesy--definitely a good source for calcium! I used two whole bunches of spinach for four people and, probably because we're all big eaters, there were only two pieces left the next day, which Mom and I heated and devoured for lunch. Although this does have a long cooking time, it's a very easy preparation, which means you can do lots of other things while it's in the oven, such as prepare the rest of dinner or watch an episode of Top Chef (Bravo's new reality show about people becoming top chefs and, hence, my new addiction). The recipe calls for shredded cheese and I was very lazy and bought my cheese pre-shredded, with delicious results, so don't be afraid of taking that shortcut.

Frittata d'epinards, oeufs et trois fromages

6 tablespoons Butter
1 Yellow Onion, chopped
12 oz. Cheddar Cheese, shredded
12 oz. Mozzarella Cheese, shredded
8 oz. Cottage Cheese
6 tablespoons All-Purpose Flour
6 Eggs, beaten
2 bunches Spinach, cleaned, torn into small pieces

Pre-heat oven to 350 F. Melt Butter. Saute Onion in it until soft. In a very large bowl, combine Cheeses. Add Flour, mix well. Add Onion and Butter and mix all together. Pour in Eggs and make sure they are thoroughly combined with the rest. Add spinach and mix once more. Pour into a greased baking pan. Bake for 30 minutes. Mix everything up again in the pan to ensure it cooks evenly. Bake for another 30 minutes.

and and and and and


Mijo said...

Bravo pour cette frittata riche en calcium !!

Lady Amalthea said...

Mijo, la frittata etait aussi delicieuse qu'elle etait pleine de calcium. Et elle etait tellement riche aussi!

Barbara said...

This looks fab LA. I've printed this off to make as soon as I'm back cooking. I might try it with fetta and blue cheese.

Lady Amalthea said...

Thanks so much, Barbara. I'm sure it'll be great with feta and blue cheese; please keep me posted. And I hope you're up to cooking again real soon.