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Greentree Naturals CSA Spinach Recipes


Frittata, the Italian open-faced omelet, should be firm, but not dry, and the secret is cooking over very low heat.
1 onion
9TBS butter
2 cups blanched spinach*
8 eggs
1/2 cup grated Swiss or Jarlsberg cheese
1/2 cup grated Parmesan cheese
1/2 tsp salt
Freshly ground black pepper

Slice onion; in a skillet melt 3 tablespoons of the butter and add onion; sauté until yellow and soft. Add spinach, stirring to separate leaves, and sauté for 4-5 minutes or until nicely coated with butter; remove from stove. Beat eggs lightly, and combine thoroughly with the spinach mixture, cheeses, and seasonings.

Melt remaining butter in a 9-inch skillet; when the butter foam subsides, turn the heat down and add the egg mixture. Cook very low heat, covered, for 10 minutes or until set. Place under the broiler to lightly brown the top. Then loosen edges and cut the frittata into pie-shaped wedges, or slip out onto a warm round platter to serve. (Serves 4-6)

Note: you can also put the frittata in an ovenproof skillet, cook lightly on top of the stove for 2-3 minutes until a crust is formed, then bake in 400 degree oven until set, about 5-10 minutes. You can add other vegetables and herbs, such as basil with zucchini; tomatoes and marjoram; and mushrooms, peppers, chives or parsley. Let your imagination and the state of your garden dictate the choices as the season progresses!

* I like to mix it up and rather than just spinach, add some Swiss Chard and Kale as well for added flavor.



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