A flavourful crustless quiche made with sautéed onions, garlic and jalapeño pepper, mixed with steamed chopped spinach and shredded white cheddar cheese.
Ingredients Time: 45 minutes Makes: 4 servings
8 eggs, mixed
1/4 cup milk
2 Tbsp plain unsweetened yogurt
1/4 cup red onion, diced
2 to 3 garlic cloves, minced
1 jalapeño pepper, minced
2 Tbsp coconut oil ~or~ avocado oil (for frying)
2 cups fresh spinach leaves
3 Tbsp white cheddar cheese, grated
Sea salt and pepper to taste
Preheat oven and prepare baking dish. Put the oven rack in the middle position and then preheat the oven to 350 degree F. Grease a glass pie plate with coconut oil or an 8-inch baking dish.
Steam spinach. Add a little water to a sauce pot and then add a steaming basket. Spread out the spinach leaves in the basket and apply the lid. Over medium-high heat, steam the spinach for a few minutes, or when it has become limp. Remove the basket and transfer the spinach to a chopping board. Squeeze out any access water from the spinach and drain. Chop the spinach roughly and then set aside to allow it to cool for a couple minutes.
Prepare other ingredients. Dice the red onion and then set aside in a bowl with the minced cloves of garlic and the jalapeño pepper. Shred the cheddar cheese and set aside in its own bowl.
Sauté vegetables. In a large skillet or frying pan, heat 1 tablespoon of oil over medium-low heat. Sauté the onion, jalapeño pepper and garlic until the onions have cooked and turned translucent; be careful not to burn by stirring frequently. When finished, remove vegetables from heat. Stir the steamed spinach into the sautéed vegetables until evenly mixed then set aside to cool in a bowl.
Prepare egg mixture. In a large bowl, combine eggs, yogurt and milk with a whisk. Season with sea salt and pepper, then stir in the grated cheese.
Combine sautéed vegetables and egg mixture. Gently combine the cooled sautéed vegetables into the prepared egg mixture. Stir to combine and then pour into the prepared baking dish.
Bake. Bake the frittata at 350F for about 30 minutes or until lightly browned and puffed; then remove from oven.
Serve. Cut frittata into four squares or pie slices and remove with spatula. Serve warm or cold.
Recipe shared by: J. Marshall
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