Guest guest Posted April 1, 2009 Report Share Posted April 1, 2009 what temp should the oven be on? ________________________________ Elizabeth Jamros <ejamros Wednesday, April 1, 2009 8:59:52 PM Spinach Frittata I adapted my mother in laws recipe to be egg-free. Below is both the adapted recipe, plus her original recipe. Both my boyfriend and I prefer the adapted recipe. 2 bags of fresh spinach 1 medium onion 1 1/4 c uncooked rice 1 block of monterey jack cheese 4 cups of mozzerella 6 eggs 1 stick of butter salt and pepper to taste Cook rice. Steam spinach until wilted. Saute onion, minced in butter until translucent. Add eggs and scramble. Add spinach, monterey jack cheese and rice. Mix together until well blended. Transfer to a baking dish, cover with mozzerella cheese. Bake until brown ( 30 - 40 minutes in a 350 degree oven). 2 bags of spinach 1 medium onion 1 1/4 c uncooked rice 1 block of monterey jack cheese 2 cups of mozzerella cheese 1 block of extra firm tofu 2 T nutritional yeast 1 t tumeric 1/3 stick of butter salt and pepper to taste Cook rice. Steam spinach until wilted. Saute onion, minced in butter until translucent. Drain and press tofu. Crumble. Add nutritional yeast and tumeric (tumeric is for color, you can leave it out if you wish). Add seasoned tofu to onion, add spinach, cheese and rice. Mix until well blended. Transfer to a baking dish. Cover with mozzerella cheese. Bake until brown. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2009 Report Share Posted April 2, 2009 350 for 30-40 minutes, just long enough to brown. Elizabeth On Thu, Apr 2, 2009 at 12:40 AM, larryoryvonne wright < larryoryvonne_wright wrote: > what temp should the oven be on? > > ________________________________ > Elizabeth Jamros <ejamros <ejamros%40gmail.com>> > <%40> > Wednesday, April 1, 2009 8:59:52 PM > Spinach Frittata > > > I adapted my mother in laws recipe to be egg-free. Below is both the > adapted > recipe, plus her original recipe. Both my boyfriend and I prefer the > adapted > recipe. > > 2 bags of fresh spinach > 1 medium onion > 1 1/4 c uncooked rice > 1 block of monterey jack cheese > 4 cups of mozzerella > 6 eggs > 1 stick of butter > salt and pepper to taste > > Cook rice. Steam spinach until wilted. Saute onion, minced in butter until > translucent. Add eggs and scramble. Add spinach, monterey jack cheese and > rice. Mix together until well blended. Transfer to a baking dish, cover > with > mozzerella cheese. Bake until brown ( 30 - 40 minutes in a 350 degree > oven). > > 2 bags of spinach > 1 medium onion > 1 1/4 c uncooked rice > 1 block of monterey jack cheese > 2 cups of mozzerella cheese > 1 block of extra firm tofu > 2 T nutritional yeast > 1 t tumeric > 1/3 stick of butter > salt and pepper to taste > > Cook rice. Steam spinach until wilted. Saute onion, minced in butter until > translucent. Drain and press tofu. Crumble. Add nutritional yeast and > tumeric (tumeric is for color, you can leave it out if you wish). Add > seasoned tofu to onion, add spinach, cheese and rice. Mix until well > blended. Transfer to a baking dish. Cover with mozzerella cheese. Bake > until > brown. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 2, 2009 Report Share Posted April 2, 2009 Thank you for the new recipe!!!! I was looking for a new way to eat spinach! Hugs Debbie ---- larryoryvonne wright 04/02/09 01:55:35 Re: Spinach Frittata what temp should the oven be on? ________________________________ Elizabeth Jamros <ejamros Wednesday, April 1, 2009 8:59:52 PM Spinach Frittata I adapted my mother in laws recipe to be egg-free. Below is both the adapted recipe, plus her original recipe. Both my boyfriend and I prefer the adapted recipe. 2 bags of fresh spinach 1 medium onion 1 1/4 c uncooked rice 1 block of monterey jack cheese 4 cups of mozzerella 6 eggs 1 stick of butter salt and pepper to taste Cook rice. Steam spinach until wilted. Saute onion, minced in butter until translucent. Add eggs and scramble. Add spinach, monterey jack cheese and rice. Mix together until well blended. Transfer to a baking dish, cover with mozzerella cheese. Bake until brown ( 30 - 40 minutes in a 350 degree oven). 2 bags of spinach 1 medium onion 1 1/4 c uncooked rice 1 block of monterey jack cheese 2 cups of mozzerella cheese 1 block of extra firm tofu 2 T nutritional yeast 1 t tumeric 1/3 stick of butter salt and pepper to taste Cook rice. Steam spinach until wilted. Saute onion, minced in butter until translucent. Drain and press tofu. Crumble. Add nutritional yeast and tumeric (tumeric is for color, you can leave it out if you wish). Add seasoned tofu to onion, add spinach, cheese and rice. Mix until well blended. Transfer to a baking dish. Cover with mozzerella cheese. Bake until brown. Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.