Makes 4 servings

Ingredients:

2 tsp. olive oil or butter, organic best
butter or olive oil for greasing pie plate
1 medium onion, finely chopped
1-10 oz package frozen chopped spinach, thawed and drained
1-1/2 cup shredded Cheddar (about 6 oz. unshredded), organic best
3 large eggs
1/3 cup cottage cheese or ricotta, organic best (great way to use goat milk ricotta)
1/4 tsp. ground red pepper (cayenne)
1/8 tsp salt
1/8 tsp nutmeg, optional
1 - 9 inch pie shell, optional (Should be precooked until lightly browned)*

How to:

1. Preheat oven to 375 degrees.
2. Coat 9-inch pie plate with butter or olive oil
3. In a skillet over medium-high heat, heat oil. Add onions and cook, stirring for 5 minutes or until onions are transparent.
4. Add spinach and stir until moisture has evaporated, about 3 minutes.
5. Sprinkle cheese evenly in prepared pie plate or shell.
6. Top with spinach mixture.
7. In a medium bowl, whisk together eggs, cottage cheese (ricotta), red pepper, salt and nutmeg.
8. Pour egg mixture evenly over spinach.
9. Bake for 30-40 minutes or until set. Let stand for 5 minutes, then cut into wedges and serve with a salad and freshly baked bread and organic butter.

*Pie shell can be freshly made using soft white or hard white wheat berries, which have been finely ground. If dough will not roll correctly, roll out between two sheets of waxed paper. Form a nice edge. Bake until lightly browned.