 |
Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 8 |
|
Got this from our CSA farm: Springdale Farms. It's from the Asparagus to Zucchini Cookbook. Made this with swiss chard instead of spinach (tastes the same) and doubled the rice, baking in a 2.5 liter Corning Ware dish. I adjusted the recipe a bit. Ingredients:
3 eggs |
1 1/2 teaspoons lemon juice |
1 cup cooked brown rice |
1 1/2 teaspoons dried parsley |
2 tablespoons grated parmesan cheese (optional) |
1 1/2 tablespoons instant minced onion or 1 small onion, chopped and sauted |
salt and pepper |
6 -8 cups fresh spinach, chopped and steamed (one large bunch) |
1 cup cottage cheese |
1 cup grated cheddar cheese |
4 eggs |
salt and pepper |
1 pinch cayenne pepper |
Directions:
1. Preheat oven to 350°.
2. Mix the first 7 ingredients together.
3. Separately mix the Spinach Mixture ingredients.
4. Spread the ingredients from the first mixture in the bottom of a greased casserole.
5. Spread the spinach mixture over them and bake at 350 degrees until firm, 45-60 minutes.
|
|