Repost: afghan fritatta

[Guest guest]

Thanks Stephanie for catching that error.

 

this recipe -- with " spinach " in the title -- is correct

toss the one that lists spinach fettucine as an ingredient

and does NOT mention spinach in the title

 

 

* Exported from MasterCook *

 

Afghan Kuku or Vegetable Frittata with Fresh Spinach

 

Recipe By :Dana Jacobi

Serving Size : 4 Preparation Time :0:00

Categories : Eggs

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces baking potato (1-large) -- cut in 8 pieces

3 ounces fresh spinach

(3 loosely packed cups when stemmed)

3 medium scallions -- (whole)

3 large eggs

2 large egg whites

1/2 cup chopped cilantro

1 green chile or jalapeno (optional) -- seeded and chopped

1/2 teaspoon ground turmeric

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

 

1. In a large saucepan, cover potato with cold water. Bring to a boil over

medium-high heat. Reduce heat and cook until potato is soft when pierced through

with a knife, about 20 minutes.

 

2. While potato cooks, finely chop spinach. Chop white and green parts of

scallions. Beat eggs and whites together in a medium bowl.

 

3. Drain potatoes. When cool enough to handle, lift off peel and discard.

Holding potato over beaten eggs, crush each piece with your hands. Add mashed

potato to eggs. Add spinach, scallions, cilantro, chili pepper (if using),

turmeric, salt and pepper. Mix with a rubber spatula until ingredients are well

combined.

 

4. Coat a medium, non-stick skillet generously with cooking spray. Set pan over

medium-high heat. Add egg mixture, spreading it into an even layer. Cover pan.

Reduce heat to medium. Cook until kuku is puffed, browned on the bottom and the

center is lightly set, about 10 minutes.

 

5. Remove pan from heat. Slide kuku out of the pan and onto a dinner plate.

Invert empty pan over top of frittata. Slip your hand under the center of the

plate while firmly grasping the pan's handle and press the two firmly together.

Reverse positions of the plate and pan so kuku falls back into pan, browned side

up. Cook uncovered until bottom browns, 4 to 5 minutes. Slide kuku onto a

serving plate and let sit 5 minutes. Cut into wedges and serve hot or lukewarm.

 

Recipe from Dana Jacobi ( " The Joy of Soy " ) for the American Institute for Cancer

Research

 

Source:

" Joy of Soy: 75 Delicious Ways to Enjoy Nature's Miracle Food 2000 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 135 Calories; 4g Fat (23.1% calories from

fat); 9g Protein; 18g Carbohydrate; 2g Dietary Fiber; 140mg Cholesterol; 360mg

Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 2135 0 0 0 0 0 0 0 0 0 0