Wednesday, January 14, 2015

Fluffy Cheddar & Spinach Soufflé-Frittata






The classic egg dishes, among them quiche, omelette, frittata and strata, are a treasured tool in any cook's culinary arsenal. My friend Chris makes the most wonderful Cheddar & Spinach Soufflé Frittata, which I have since adopted as my own and make many times during the year. Fluffier than a frittata and more robust than a soufflé, it's actually more like a 'Souffrittata'. Absolutely fool-proof and easy to prepare, it's perfect for brunch, lunch or a quick weekday dinner. The added bonus is that is that it's also low carb and makes an ideal dish for vegetarians. The recipe, made with simple ingredients — eggs, cheese, spinach and green onion — can also be customized with whatever ingredients you happen to have on hand. Chris sometimes serves it with a Bloody Mary on weekends, which is very decadent indeed!




Cheddar & Spinach Soufflé Frittata
Serves 4

2 10-oz packages frozen spinach, thawed and squeezed dry
2 cups cottage cheese
6 large eggs, beaten
6 tbsp flour
1 lb cheddar cheese, grated 
4 tbsp green onions, chopped
1 tsp butter
salt and pepper to taste
1/4 red onion, very thinly sliced for garnish


Preheat oven to 375°F. Generously butter a 9" pie plate or individual ramekins, and set aside. Mix the spinach, cottage cheese, eggs, flour, grated cheddar and green onions in a large bowl. Season with salt and pepper to taste, and stir well to thoroughly combine. Transfer the mixture into the prepared pie plate or ramekins and top with sliced  red onion. Bake for 60-70 minutes or until set and nicely browned. Serve hot.