Yield: 2 1/4 cups
Measure | Ingredient |
---|---|
3 tablespoons | Olive or vegetable oil |
1 medium | Yellow onion or 6 scallions |
\N \N | ;chopped |
1 pack | Frozen spinach (10oz); thaw and squeezed or |
1 pounds | Fresh spinach or Swiss chard washed, stemmed and chopped |
2 larges | Eggs; lightly beaten |
½ cup | Mashed potatoes or finely chopped walnuts |
¼ cup | Chopped fresh parsley/dill |
\N \N | About 1/2ts salt |
Heat oil in a large skillet over medium heat. Add the onion and saute until soft and translucent, 5 or 10 minutes. Let cool. Stir in the remaining ingredients.
Nutritional info per 2tb: 41 cal; 1.4g pro, 2.4g carb, 3⅒ g fat(65%)
Source: Miami Herald, 9/5/96 formatted by Lisa Crawford