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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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I made this for Thanksgiving dinner, but I liked the cold leftovers (cut into squares) for breakfast too. I found this in Real Simple, but changed it a little. Ingredients:
1 tbsp. olive oil, plus more for the dish |
1 large onion, finely chopped |
pepper (you can add salt too, but i don't - the cheese is salty enough) |
1 cup dry white wine |
6 large eggs |
1 cup heavy cream |
1 cup whole milk |
1/4 tsp. grated nutmeg |
4 (10 oz) boxes frozen leaf spinach, thawed |
2 cups grated gruyere (8 oz) |
1/2 cup grated parmesan (2 oz) |
Directions:
1. Heat oven 400F. Coat shallow 2 - 3 quart baking dish with oil; set aside.
2. Heat the oil in large skillet over medium heat. Add onions and pepper to taste. Cook until soft, 6 to 8 minutes. Add the wine and simmer until evaporated, 6-8 minutes.
3. In a large bowl whisk together eggs, cream, milk, nutmeg, and salt and pepper to taste.
4. Squeeze the spinach to remove excess liquid. Stir the spinach, onion, and cheeses into the egg mixture and transfer to the baking dish.
5. Bake until bubbling and the top is golden brown. 45-55 minutes.
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