Baked Spinach with Fontina
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4 main-course or 6 side-dish servings
- 1/2 teaspoon salt
- 4 large eggs
- 2 cups chopped onions
- 4 large garlic cloves, minced
- Carbohydrate 26 g(9%)
- Cholesterol 276 mg(92%)
- Fat 34 g(53%)
- Fiber 6 g(22%)
- Protein 33 g(66%)
- Saturated Fat 18 g(88%)
- Sodium 930 mg(39%)
- Calories 534
Preparation Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Beat eggs in large bowl to blend. Mix in spinach, then cheese and tomatoes. Heat 2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add onions and garlic; sauté until onions begin to brown, about 8 minutes. Add to spinach mixture. Mix in salt and pepper. Transfer to prepared dish. Sprinkle with cracker crumbs. Bake spinach mixture until set in center, about 40 minutes. Let stand 10 minutes and serve.
Preparation Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Beat eggs in large bowl to blend. Mix in spinach, then cheese and tomatoes. Heat 2 tablespoons oil reserved from tomatoes in heavy large skillet over medium-high heat. Add onions and garlic; sauté until onions begin to brown, about 8 minutes. Add to spinach mixture. Mix in salt and pepper. Transfer to prepared dish. Sprinkle with cracker crumbs. Bake spinach mixture until set in center, about 40 minutes. Let stand 10 minutes and serve.
