Preparation : 15 min Cooking : 20 min Cooking Dish : 23 cm (9 ") diameter
170 g spinach 6 cups
1/2 tsp olive oil 2.5 mL
1/2 onions, sliced into rounds 100 g
1 wheat tortillas, large 65 g
3 eggs size large
1/3 cup Cheddar cheese, grated 24 g
1/3 cup cottage cheese, 1% 80 g
1 pinch nutmeg
1 pinch salt [optional] 0.1 g
ground pepper to taste [optional]
Preheat the oven to 190°C/375°F.
Prepare the spinach: Wash and drain briefly then transfer it to a pot or saucepan without adding any water. The water trapped in the leaves after gentle shaking is enough to cook them. Add salt, cover and cook over high heat 2-3 min until the leaves wilt. Transfer the spinach to a colander, press to remove excess water, then set aside.
Meanwhile, in a pan, sauté the onion in the oil until softened, about 2 to 3 min. Set aside. For 2 servings, put one tortilla in a 23 cm (9") baking dish. For 4 servings, do the same with two tortillas and baking dishes.
In a bowl, beat the eggs lightly with a fork. Stir in the cheeses, spinach, and grated nutmeg. Mix well then season with salt and pepper to taste. Arrange this mixture onto the tortilla(s), then top with the onion.
Bake in the middle of the oven for about 20-25 min, until the surface becomes golden-coloured. For a nice crust, turn on the top broiler for the last 2 minutes. Serve.