Eydie gorme's spinach frittata

4 Servings

Ingredients

Quantity Ingredient
⅓ cup Salad oil
1 cup Matzoh meal
2 packs Frozen chopped spinach; thawed/10 1/2 oz. ea
8 ounces Pot cheese or large curd cream style; cottage cheese
6 larges Eggs
¼ cup Freshly grated Parmesan or Romano cheese
1½ teaspoon Salt
Freshly ground black pepper; about 1/16 tsp.
1 cup Feta cheese; crumbled
Plain yogurt

Directions

Oil an 8x12x2" pan generously with some of the oil; sprinkle matzoh meal evenly over the bottom of the pan. Squeeze excess water from frozen thawed spinach and place in mixing bowl with pot cheese. In separate bowl, beat 5 eggs until lemon colored; stir into spinach-cheese mixture. Add parmesan cheese, remaining oil, salt and pepper. Stir lightly to blend. Pour over matzoh crust, distributing evenly throughout. Add feta cheese to spinach-egg layer, distributing evenly. Beat remaining egg until light; pour in a thin stream over the entire surface, forming top custard crust.

Bake in preheated 425 F. oven, cooking about 30 minutres, or until top is golden brown and filling is puffy. Remove from oven, cut in squares. Serve at once with side dish of chilled yogurt. MC formatting by bobbi744@...

Serving Ideas : Serve with mixed green salad.

NOTES : This original Gorme creation is similar to an Italin frittata and a Turkish bokek.

Recipe by: Celebrity Cookbook by Johna Blinn '81 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 19, 1998

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