The Organization  MEF Directors & Staff  Profiling Farmers  Becoming an Egg Farmer  Supply Management: A Short History  Farm to Table  Making the Grade  Care & Quality  Specialty Egg Products  Egg Prices  Quota Exchange  Video  Photo Gallery  Brochure  Nutrition Order Form  Teachers' Order Form  Egg Nutrients  Protein  Omega 3 Eggs  Cholesterol  Recipe Collection  Recipe Booklets   Select Appetizers Breakfast Breakfast Television Recipes Brunch & Main Entrées Desserts Eggimals Eggnog Omelettes Pickled Eggs Salads How to Make Basic Egg Salad How to Make Crepes How to Make Hard or Soft-Cooked Eggs How to Make Meringues How to Make Microwaved Eggs How to Make Omelettes How to Make Quiche How to Make Souffles I Love Eggs For the Love of Eggs    Recipes Recipe CollectionBrunch & Main Entrées Frittata Fingers Ingredients: 12 eggs 2 cups (500 mL) cottage cheese 2 cups (500 mL) shredded Cheddar cheese ½ cup (125 mL) flour 1 tsp (5 mL) baking powder Filling 1 lb (500 g) spinach ¼ cup (50 mL) butter 1 medium onion ½ large red sweet pepper ¼ lb (50 g) fresh sliced mushrooms ¾ tsp (3 ml) nutmeg ¾ tsp (3 mL) basil ½ tsp (2 mL) salt ¼ tsp (1 mL) pepper   Instructions: Preheat oven to 350°F (180°C). Mix first 5 ingredients and set aside. Coarsely chop spinach and steam until wilted. Sauté onion, pepper and mushrooms. Stir in spinach, nutmeg, basil, salt and pepper. Stir vegetable filling into egg mixture. Spread in well-greased 9 x 13 inch (30 x 21) pan. Bake in 350°F (180°C) oven for 35 – 40 minutes or until firm. Let cool for 15 minutes. Cut into fingers or squares. Serve warm or at room temperature. Makes 24 large fingers. Nutrients per serving: Calories: 213.6 Protein: 16.1 g Carbohydrates: 9.1 g Fat: 12.6 g Sodium: 471.1 mg
© 2010 Manitoba Egg Farmers. All Rights Reserved. 18 - 5 Scurfield Blvd. | Winnipeg, Manitoba | R3Y 1G3 Phone: (204) 488-4888 | Fax: (204) 488-3544 | View Our Sitemap This site is optimized for viewing in Mozilla Firefox 3.5.8 and Internet Explorer 8.