Spinach Frittata

[Guest guest]

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.