Serbian Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
6 Eggs, fresh, large1 c Cottage Cheese, 2% or lowfat1 c Shredded Sharp Cheddar Cheese2 c Spinach, fresh, choppedBlack Pepper
If you choose baking over stove-top, Preheat oven to 350.
Crack eggs into bowl, and whip them until well blended. Let rest while chopping fresh spinach into pieces. Go back to eggs and add cottage cheese. Stir until well mixed. Add cheddar and mix, then add spinach. Add pepper, about half as much as you would ordinary scrambled eggs. (Cheese adds a lot of sodium, so no salt is necessary) Let rest while butter or oil a small cake or casserole baking dish. Stir one more time, then pour mixture into dish and put it in the oven to bake for 1 hour or until firm.
The oven is the easiest way, but takes longer. You may also cook this in a large skillet on top of the stove. Heat the pan to medium low before adding the eggs, and use a tiny bit of oil. Do not stir, but check from time to time to make sure the bottom does not burn. When about half set, cut into wedges with the edge of your spatula and turn each piece over individually. It's a bit messy sometimes, and takes practice, but the results are worth it...
Makes 8-10 1/2-cup servings. Can be mixed ahead of time and kept in a carton, container, or pitcher to be cooked fresh--or can be cooked ahead of time and re-heated in microwave or conventional oven. Makes it convenient for groups large and small, anywhere... I have even put the raw mix in a bottle in my ice chest and taken it camping with me--no broken eggs or eggshells! LOL
Number of Servings: 10
Recipe submitted by SparkPeople user I.M.MAGIC.
Crack eggs into bowl, and whip them until well blended. Let rest while chopping fresh spinach into pieces. Go back to eggs and add cottage cheese. Stir until well mixed. Add cheddar and mix, then add spinach. Add pepper, about half as much as you would ordinary scrambled eggs. (Cheese adds a lot of sodium, so no salt is necessary) Let rest while butter or oil a small cake or casserole baking dish. Stir one more time, then pour mixture into dish and put it in the oven to bake for 1 hour or until firm.
The oven is the easiest way, but takes longer. You may also cook this in a large skillet on top of the stove. Heat the pan to medium low before adding the eggs, and use a tiny bit of oil. Do not stir, but check from time to time to make sure the bottom does not burn. When about half set, cut into wedges with the edge of your spatula and turn each piece over individually. It's a bit messy sometimes, and takes practice, but the results are worth it...
Makes 8-10 1/2-cup servings. Can be mixed ahead of time and kept in a carton, container, or pitcher to be cooked fresh--or can be cooked ahead of time and re-heated in microwave or conventional oven. Makes it convenient for groups large and small, anywhere... I have even put the raw mix in a bottle in my ice chest and taken it camping with me--no broken eggs or eggshells! LOL
Number of Servings: 10
Recipe submitted by SparkPeople user I.M.MAGIC.
Nutritional Info Amount Per Serving
- Calories: 283.1
- Total Fat: 18.7 g
- Cholesterol: 631.5 mg
- Sodium: 352.2 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.1 g
- Protein: 23.9 g
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