My mom cut this recipe out of a magazine years ago and I distinctly remember taking it to work to photocopy right before I moved out and got married. I've made this dozens of times and it's always delicious!
I follow the recipe exactly although I buy bagged organic frozen spinach (rather than boxed) and just eyeball the amount I put in. A bag of spinach is usually about 16 ounces and the recipe calls for a 10 ounce box; so I use about 3/4 of the bag. Eyeballing it has always seemed to suffice! I also do not add the jarred red peppers but I do sprinkle in some dried red pepper flakes. Lastly, while this isn't exactly "healthy" I do throw this mixture into a pie crust. I'm sure it would be fine on it's own but I have to try to keep my husband happy and sometimes a little pie crust is all it takes!
I also add veggies to the dish to give it a little substance (and extra nutrition of course)! Zucchini and mushrooms are a favorite in this dish. I've added artichoke hearts, asparagus and even broccoli before. I add a small amount of hydrated chia seeds in place of one egg. Hydrated chia seeds are a known egg substitute. You know me...sneaking that nutrition in any place I can!
I should also note that I bake this for much longer than the recipe says to. I usually bake it at 350 for at least an hour, sometimes longer.
Before
After
And a beautiful salad to go with!
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