The inspiration for this post began with a wine tasting with our friends Lou and Cindy at the local BevMo. We all enjoyed the Canals & Nubiola Cava sparkling wine (http://www.canalsnubiola.com/eng/index.htm). Between us we came home with 6 bottles. The gentleman pouring our wines mentioned that he was taking home a bottle to enjoy with breakfast the next morning. Great idea! Since I love to entertain, I invited Cindy and Lou to join us for brunch. I pulled out an old favorite cookbook, The Frugal Gourmet, combined three recipes and modified for gluten free. Here is what I came up with. Since it was two days before Valentines day I decided to add the red touches and my little cherub.
1 stick of butter
1 large onion diced
10 eggs
1/2 cup all purpose flour blend (I used Pamela's Baking & Pancake Mix) http://www.pamelasproducts.com/category/Baking_Mixes/170.aspx
1 tsp baking powder
1/4 tsp salt
1 pkg frozen spinach thawed (squeeze the spinach in a tea towel to remove moisture)
1 pound cottage cheese
6 oz feta cheese
10 oz sharp cheddar cheese
Preheat the oven to 400 degrees. Melt the butter and saute the onions till translucent. While onions are cooking, whip the eggs in a large mixing bowl. Add the flour blend, baking powder, salt, spinach, cottage cheese, feta cheese and approximately 2/3 of the cheddar cheese. Just save enough cheddar cheese to sprinkle on top. Stir in the onions and butter.
Place the mixture in a greased 9 x 13 inch baking dish. Top with the reserved cheese. Bake at 400 degrees for 15 minutes. Turn the oven down to 350 degrees and continue baking 35 - 40 minutes. The top should be lightly browned.
Cool slightly and cut into squares for serving.
* I have made this recipe many times and it is always different. I have used Monterey Jack, Swiss, Cheddar and Feta cheese. The vegetable I use simply depends on what I have on hand. I have used zucchini, broccoli and spinach and even topped the whole thing with sliced tomatoes a few times.
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