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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Saw this recipe in a magazine and tried it today. It's terrific and should please even the pickiest eaters you cook for. It's great for a light lunch or brunch. Ingredients:
10 -12 ounces of fresh baby spinach leaves, rinsed and drained well. |
2 tablespoons butter |
3 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
3 large eggs, lightly beaten |
1/2 cup half-and-half or 1/2 cup light cream |
1/2 cup grated parmesan cheese |
Directions:
1. Melt butter over medium heat in large skillet.
2. Add SPINACH and cook until wilted.
3. Mix flour, salt, pepper, garlic powder in large bowl.
4. Add spinach, eggs, light cream and parmesan cheese.
5. Mix well.
6. If you want a smoother texture, use a stick blender.
7. Pour into greased 9 pie plate Bake at 350 degrees, 25 minutes.
8. Let stand 10 minutes before slicing into wedges.
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