When you’ve had a long day and are feeling less than inspired in the kitchen, this one-dish meal comes in handy. Your family will get their veggies and proteins and you’ll be out of the kitchen in no time. My mom’s recipe was so good I never changed a single ingredient; however, I did change how I cook it sometimes. She prepared it on the stove, in a non-stick skillet, on medium low heat, and once the eggs were set and the bottom side was browned, she’d take a plate just a little larger than the skillet and flip it over and place the uncooked side back into the skillet to finish cooking the other side. Absolute perfection every time! It’s still my favorite way to make it, but when I want to simplify my life, I bake it. No flipping, watching, or waiting. Have leftovers? Great for breakfast or lunch.
Cooking Time: 45 Minutes
Prep Time: 20 Minutes
Yield: 8-10 servings
4 cups – baby spinach *
1 onion – diced
2 garlic cloves – minced
5 eggs – beaten
2 tablespoons olive oil
1 cup shredded mozzarella cheese
1 cup ricotta cheese
Salt and pepper to taste
Casserole dish **
Preheat oven to 350°. Saute onions in skillet until clear. Add garlic and sauté for another minute. Add spinach and mix into sauteed onions and garlic; cook until spinach is wilted. Turn off heat and set aside.
In mixing bowl beat eggs. Add shredded mozzarella cheese, ricotta cheese, salt and pepper to taste. Mix well. Add the spinach to the egg mixture and blend all ingredients.
Transfer the egg and spinach mixture to a greased casserole dish. Bake uncovered at 350° for 45 minutes or until golden brown. Serve hot.
* You can use frozen spinach also. Just cook in microwave for 5 minutes, let cool, and squeeze all liquid out.