So far, this week, I have made the Creamy Cabbage Casserole, Cheese and Spinach Egg Puff, and Baked Spaghetti with Tomatoes and Pine Nuts. My favorite of the three is the Egg Puff, which I made tonight. An easy recipe although it was a little time consuming with the chopping and shredding. I added mushrooms to the recipe from the book. This can be served as breakfast, lunch or dinner. Bell pepper would be a good addition, rather than the mushrooms.
Havarti and Spinach Egg Puff - adapted from Not Your Mother's Casseroles by Faith Durand
1 16 ounce bag or box of frozen spinach
1 tablespoon olive oil
2 onions, chopped
4 button mushrooms, chopped
1/2 teaspoon minced garlic
1 cup milk
1 cup grated Dill Havarti
Preheat oven to 375 degrees.
Grease a one quart baking dish. I used a round one.
Microwave spinach in water for 2 minutes. Drain in a colander. Place heavy bowl on top of spinach, to push water out. Pat with paper towels.
Heat olive oil in a large skillet, Add onions, garlic and mushrooms. Cook until onions are translucent. (7 minutes)
Add the spinach and cook for another three minutes.
Let this cool down for a few minutes.
In a large bowl, beat eggs and milk. Stir in the spinach mixture. Pour into baking dish.
Top with shredded cheese.
Bake at 375 degrees for 30 minutes or until set.