Debbie uses whatever cheese she has on hand, and she's always happy with the results. This could be a meatless main course or a rich side dish.
Recipe information
Yield
Serves 4 main-course or 6 side-dish servings
Ingredients
4 large eggs
2 10-ounce packages frozen chopped spinach, thawed, squeezed dry
3 cups grated Fontina cheese (about 11 ounces)
1/3 cup chopped drained oil-packed sun-dried tomatoes, 2 tablespoons oil reserved
2 cups chopped onions
4 large garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon (scant) pepper
1 cup finely crushed crackers
Preparation
Step 1
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.
Step 2
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.
Step 3
Bake spinach mixture until set in center, about 40 minutes. Let stand 10 minutes and serve.
