Spinach frittata from Jane Brody's Good Food Book: Living the High-Carbohydrate Way by Jane Brody

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Notes about this recipe

  • mharriman on March 21, 2019

    Tasty but bakes unevenly. The pieces at the edges of the baking dish were easier to cut into squares than ones in the middle, but they still weren’t all the way firm. Ingredients beneath the firm ‘crust’ of each frittata spilled out. The second day I microwaved three serving size squares which were firm coming from the fridge. After microwaving for 3 minutes, two were firm but one wasn’t. I had drained and squeezed the spinach well and mixed all the ingredients well before initial baking, so I don’t think wet spinach or uneven mixing were the issues. I also let the baking dish sit for 15 minutes after it came out of the oven, so I don’t think that was the problem, either. Maybe using full fat cottage cheese instead of 2 percent would help? Bottom line: I’d make this again for husband and me but not for guests unless I can figure out how to make the casserole firm.

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