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Categories:
milk cottage cheese eggs spinach fresh mushrooms onion celery flour colby-Monterey margarine pepper salt paprika
Viewed: 43 - Published at: 2 years agoIngredients
- 1 cup milk
- 3/4 cup cottage cheese (small curd)
- 6 eggs
- 1 (10 ounce) package frozen chopped spinach
- 2 cups fresh mushrooms (sliced)
- 1/2 cup onion (finely chopped)
- 1/2 cup celery (finely chopped)
- 1/2 cup flour
- 2 cups colby-monterey jack cheese (finely shredded)
- 4 tablespoons margarine
- 1 teaspoon pepper (coarsley ground)
- 1 teaspoon salt (or salt substitute)
- 1/4 teaspoon paprika
Method
- Use cooking spray to prepare a 13 x 9 inch (or similar) baking pan.
- Cook frozen spinach according to package directions, adding salt to the water.
- Drain spinach and set aside.
- In small pan, saute onion and celery in margarine until both are soft (but not brown).
- Combine spinach and sauted onions and celery, mixing well. Set aside.
- In a medium-size bowl, beat eggs and add milk to eggs as you beat them, then slowly add flour, continuing to beat or blend the mixture until smooth.
- Add pepper and salt to egg mixture. Set aside.
- Using a spoon or spatula, spread cottage cheese on bottom of baking pan.
- Spread spinach mixture over the layer of cottage cheese.
- Place a layer of sliced mushrooms over the spinach layer.
- Pour egg mixture over the mushroom layer.
- Top the egg mixture with the Colby/Monterrey Jack cheese, making sure it is evenly spread.
- At this point you can either pop in the oven or cover with plastic wrap and place in the refrigerator over night or until ready to bake.
- Bake in oven at 350 for 40 minutes or until firm in the center.
