SPINACH FRITTATA
Serves 8
- 3 (10-ounce) packages frozen leaf spinach, thawed and drained
- 2 cups cottage cheese
- 2 cups cubed American cheese
- 3 large eggs, lightly beaten
- ¼ cup baking mix (I use a gluten-free baking mix)
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Use a 2-quart slow cooker. Coat the insert well with cooking spray. Squeeze the spinach well to get rid of any extra liquid, and place the spinach into a large bowl. Add the cottage and American cheese, the eggs, baking mix, salt, and pepper. Stir well with a spoon; the mixture will be quite lumpy. Pour it all into the prepared insert. Cover, and cook on high for 3 to 4 hours, or until the top has begun to brown and pull away from the edges. Uncover, and cook on high for an additional 20 minutes to release condensation.
The Verdict
My kids love this creamy spinach dish. It can be served hot, cold—but it will cut better when it has fully cooled. For a heartier dish, add cooked and crumbled bacon to the mix.