This makes a delicious and light summer meal. Add a nice arugula salad to your plate and you've got a complete meal.
|.5 cups||grated Monterrey Jack cheese|
|.5 cups||grated parmesan|
|.5 cups||low fat cottage cheese (or plain greek yogurt)|
|.125 tsp||dry dill|
Melt butter over medium-high heat. Add onion and saute until translucent, about 8 mins. Add spinach and stir until spinach is dry, about 3 mins. Cool slightly. Preheat oven to 375 degrees. In a buttered pie plate, sprinkle both cheeses over bottom to create a "crust". Top with spinach mixture (you can used other veggies instead: broccoli, asparagus, mushrooms etc). Beat eggs, cottage cheese, salt, pepper, nutmeg and dill in a large bowl. Pour over spinach. Bake until filling is set, about 40 minutes.
Add different vegetables like broccoli or asparagus for variation. Also tastes great with chopped meats such as chorizo or roasted ham.
Show More Comments
No Comments yet