Monday, January 24, 2011

Spinach/Rice Souffle

Very nourishing, but not so frugal, this makes a tasty brunch entree. It also works fabulously as lunch. (Ben takes it to work and reheats two pieces in the toaster oven.) If you have a husband who doesn't think that real men don't eat quiche, you can also serve it for dinner.


12 large eggs
1 1/2 cups cottage cheese
1 tsp salt
1/4 tsp black pepper
2 tsp rubbed sage
16 oz bag of frozen chopped spinach
1 cup grated cheddar cheese
1/2 tsp ground mustard (optional)
4 grated carrots (optional)
4 slices of cooked bacon, crumbled (optional)
3 cups cooked brown rice (made with 1/2 chicken stock + 1/2 water)

Preheat oven to 350F.
Butter a 9x13 glass baking dish.
Beat eggs, cottage cheese and seasonings together in mixer. Add remaining ingredients. Mix gently until all incorporated.
Pour into prepared dish.
Bake 45-60 minutes until bubbling minimizes and eggs are "set."
Remove from oven and allow to rest for 10 minutes before cutting into 16 pieces.

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