Ingredients
- 4 tablespoons butter
- 1 onion, medium (chopped)
- 3 garlic cloves, minced (garlic lover’s can use more if desired)
- Pinch cayenne pepper, optional
- 10 ounces spinach, frozen (one 10 ounce box frozen chopped spinach, thawed, cooked to package directions then hand-squeezed to remove as much moisture as possible)
- 4 eggs, large (lightly beaten)
- 16 ounces cottage cheese (not the dried)
- 6 green onions, chopped (use only the white part)
- 2/3 cup Parmesan cheese, grated (divided, can use more)
- Shredded cheese (about 2 cups Kraft Tex-Mex blend)
- Seasoned salt or white salt
- Fresh ground black pepper, to taste
How to Make
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Step 1: Preheat oven to 325 degrees F. Grease a 10-inch deep-dish pie plate.
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Step 2: Heat butter in a medium skillet over medium-high heat. Add in yellow chopped onions and saute until softened (about 4 minutes). Add in garlic and cayenne pepper; cook for 2 minutes; transfer to a large bowl and cool for about 10 minutes.
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Step 3: Add in spinach, eggs, cottage cheese, green onions, 1/3 cup Parmesan cheese and 2 cups Tex-Mex shredded cheese; mix until well blended. Season with salt and black pepper to taste.
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Step 4: Transfer to greased pie plate or quiche dish. Sprinkle the top with 1/3 cup grated Parmesan cheese (can use a little more cheese if desired).
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Step 5: Bake in a preheated 325 degree oven for about 50 minutes or until the eggs are set.
We hope you enjoy this recipe!
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