Spinach Fritada
Yield
20 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
cottage cheese
|
|
| 12 | ounces |
cheddar cheese
grated, white |
|
| 32 | ounces |
spinach, frozen
thawed |
|
| 6 | ounces |
cheddar cheese
rated |
|
| 15 | large |
eggs
|
|
| ¼ | pound |
farval
for Passover |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
cottage cheese
|
|
| 346.8 | ml/g |
cheddar cheese
grated, white |
|
| 924.8 | ml/g |
spinach, frozen
thawed |
|
| 173.4 | ml/g |
cheddar cheese
rated |
|
| 15 | large |
eggs
|
|
| 113.4 | g |
farval
for Passover |
* |
Directions
Thaw spinach overnight in a colander.
Wet the Farval until well soaked then drain well.
Mix spinach (be sure all water has been removed) with well beaten eggs in a large bowl.
Put in remaining ingredients and mix well.
Spray non-stick spray on large baking pan(s) that have a 1 or 2 inch lip.
Bake for 40 to 45 minutes at 350℉ (180℃).
Cool then cut into small squares for appetizers.
Can also be cut larger as a vegetable for dinner.
Best served hot.
