A olive oil for greasing (for serving)
1 package of spinach (1 kg)
2 tablespoons of olive oil
1 cup of chopped green scallions (75 g)
1/2 cup of chopped fresh parsley (35 g)
1/4 cup of grated chives (20 g)
12 eggs
1/2 cup of heavy cream mixed with 1/2 teaspoon of lemon juice
1 1/2 cups of shredded cheddar cheese (180 g)
1/2 teaspoon of salt
a pinch of black pepper
1/2 cup of grated Parmesan cheese (55 g)
A olive oil for greasing (for serving)
1 package of spinach (1 kg)
2 tablespoons of olive oil
1 cup of chopped green scallions (75 g)
1/2 cup of chopped fresh parsley (35 g)
1/4 cup of grated chives (20 g)
12 eggs
1/2 cup of heavy cream mixed with 1/2 teaspoon of lemon juice
1 1/2 cups of shredded cheddar cheese (180 g)
1/2 teaspoon of salt
a pinch of black pepper
1/2 cup of grated Parmesan cheese (55 g)
Preheat the oven to 350°F (medium-hot)
Grease a 20 cm x 30 cm baking dish with olive oil
Set aside
Separate the spinach leaves, chop them, and set aside again
In a large skillet, heat some olive oil over medium heat
Add the chopped green scallions and cook for about 1 minute, stirring constantly
Add the reserved spinach and cook until wilted (about 2 minutes)
Remove from heat, add the parsley and chives, and mix well
Set aside
In a large bowl, whisk together the eggs with a fork until smooth
Add the heavy cream mixture with lemon juice, shredded cheddar cheese, cooked spinach mixture, salt, and black pepper
Mix well
Transfer to the prepared baking dish and sprinkle with Parmesan cheese
Bake in the preheated oven for about 25 minutes, or until firm
Cut into eight pieces, arrange on a plate, and serve immediately.
