This hearty vegetarian meal is equally at home for brunch or dinner balanced with a crisp green salad.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2005
Ingredients
Method
In large saucepan, bring 4 cups (1 L) water, salt and pepper to boil over high heat; reduce heat to low. Gradually whisk in cornmeal; simmer, stirring often with wooden spoon, until thick enough to mound on spoon, about 5 minutes. Stir in butter. Spread in greased 9-inch (2.5 L) springform pan. Arrange spinach over top; sprinkle with onion.
In bowl, whisk eggs with milk; pour over onion. Sprinkle with cheese. Bake on rimmed baking sheet in 400°F (200°C) oven until cheese is golden and eggs are set, about 40 minutes. Let stand for 10 minutes. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Cover and refrigerate for up to 24 hours. Rewarm in 350°F/180°C oven for 15 minutes.)
Nutritional facts <b>Per each of 8 servings:</b> about
- Sodium 342 mg
- Protein 10 g
- Calories 197.0
- Total fat 10 g
- Cholesterol 157 mg
- Saturated fat 5 g
- Total carbohydrate 16 g
%RDI
- Iron 12.0
- Folate 30.0
- Calcium 15.0
- Vitamin A 35.0
- Vitamin C 5.0
