One of my dearest friends cooks, bakes, and grills like a professional chef. She loves to chop vegetables, says things like “ramekins” and has her own tablecloth named after her—The Christine—for purchase at The Palate in Stockholm, WI : http://www.thepalate.net/. Preparing food has been her passion since before my husband and I met Christine and her husband, Mark, over 15 years ago. It has been our good fortune to be the lucky recipients of many delicious meals and absolutely wonderful times in their home. Since I am all about following our passion, this is my way of letting her have an outlet for hers. Enjoy!
This is an excellent dish for a light meal in the summer or it can be used as a side dish. You can substitute 10 oz. of broccoli or zucchini if you want.
2 eggs lightly beaten
1 cup low fat cottage cheese
1 cup shredded low fat mozzarella cheese
1/4 cup crumbled feta cheese
1 tbsp. flat leaf parsley
1 tsp canola oil
8 oz fresh mushrooms
2 tsp fresh lemon juice
1/4 tsp ground pepper
10 oz fresh spinach chopped
1/8 tsp nutmeg
1 tbsp minced fresh chives
1/4 minced fresh dill
1. Preheat oven to 350
2. In a large bowl combine eggs, cottage cheese, mozzarella and parsley. Mix well.
3. In a large skillet heat oil over medium heat. Add the mushrooms, lemon juice and pepper. Sauté until liquid is evaporated. Add the spinach and nutmeg, cover and sauté 1 minute. Remove cover and sauté another 2 minutes. Remove from heat and add chives and dill. Cool slightly.
4. Add the vegetable mixture to the egg and cheese mixture and pour into a 9 inch slightly greased pie pan.
5. Bake for 25-35 minutes, until browned on top.
Remove from oven and let cool for 5 minutes before serving. Cut into wedges and serve.