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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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Originally a Passover recipe but can be served all year round. Very versatile and I like to bake in individual muffin tins for kugelettes ! Ingredients:
12 tbs butter or margarine |
1/2 cup green pepper chopped |
2 cups chopped onion |
1 cup diced celery |
3 cups grated carrots |
20 oz. raw spinach, washed and drained, tough stems removed. |
6 large eggs beaten |
3 tsp salt |
1/4 tsp pepper |
1 1/2 cups breadcrumbs like panko or matzoh meal |
garnish: sour cream and chopped chives |
Directions:
1. In a very large heavy duty skillet sauté all vegetables with the butter or margarine over medium high heat, stirring occasionally until vegetables become tender.
2. Fold in beaten eggs, salt, pepper and breadcrumbs or matzoh meal.
3. Spoon into a well greased 9 x 13 baking pan and bake 350F about 45 minutes or until firm.
4. Cool 10 minutes in pan and cut into squares to serve.
5. Note: I like garlic so I add some to the recipe.
6. Recipe may also be baked in individual muffin tins if desired.
7. Serve with a dollop of sour cream atop the pieces and a sprinkle of fresh cut chives .
8. Freezes well
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