I felt this dish was the potential for greatness. So I ran out of onion, sadly, and we don't use cream for lactose intolerance issues, so I figured I'd use 8 oz of Swiss Cheese (instead of the 1/2 cup as stated) which I grated. I also used 8 eggs for 4 of us. I used about 12-14 oz of fresh spinach. And for some reason I felt lazy and used a food processor to beat the eggs. What I did not know is that after 20 minutes in the oven, this beautiful dish would puff up into nearly a fluffy souflee with a partially moist middle. It was wonderful in a very delicate way. Hubby thought it should have had more flavor and suggested feta and maybe some peppers, but I actually think the delicate and subtle nutmeg, butter, cheeses and spinach go very well here. The spinach acts as a "crust" and holds this together as an entree, and I served with homemade potato cake grilled on a hot skillet. I'd give it another star if it didn't require some tweaking and the photos were more revealing.
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I felt this dish was the potential for greatness. So I ran out of onion, sadly, and we don't...