Friday, September 22, 2006


cooking for Rosh Hashana

Well, my kitchen is head to toe in spinach (frozen, don't worry! not the bad ecoli fresh stuff!) and lucky green is her color.

The green comes from my mom's famous fritata. It's not like a fritata you get for brunch (unlike plain scrambled eggs- fine for plain breakfast, those fancy, "i'm at brunch" fritatas are just for that weird weekend uppermiddle class meal- "brunch"). It's like a yummy spinachy, cheesy holiday special thing. It's not a real holiday without it. It started out as a Pesach recipe and I think it could be considered the worlds most sucessful Pesach food. Here's the recipe.

1 cup cottage cheese (I usually use 2%)
1/2 cup monterey jack
4 eggs
1/2 cup matzo meal (you can use flour when it's not Pesach)
2 of those frozen boxes of spinach
salt and pepper to taste

Preheat the oven to 357 degrees f

Defrost the spinach. If you have time do this in the fridge for 8-12 hours. If you buy your spinach at the last minute (um, like me), put it in a colander and run warm water over it.

Squeeze all the water out of the spinach- you don't want it too wet.

Add cottage cheese, monterey jack, eggs, matzo meal, salt and pepper. Mix to combine. Pour mixture into a greased brownie pan (or for appetizers, a cup cake pan, sans cupcake papers).

Bake for 45 minutes untl top is nice and brown. Let cool for 5-10 minutes. Eat. Yum. Great cold the next day, Great warmed up the next day (and shoved into pita for school lunch...)

YUM. YUM. I smell my fritata cooking, can you?

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