LUCY BURDETTE: Today's recipe was tweaked from one filed by Martha Rose Shulman in the New York Times. I made her version and then revised for my second attempt, which we modestly judged delicious. The recipe is quite flexible and can absorb about any vegetables you have lying around. You'll notice that I added no salt, though of course some of the ingredients have sodium naturally occurring. We did not miss it! And I'm very, very fussy! I'll list the approximate sodium content at the end for those interested.
For this version I used the following ingredients:
Two ears corn, kernels stripped off the cob
2 to 3 cups fresh spinach
Half a green pepper diced
One small onion diced
4 to 5 okra pods, chopped
1 tablespoon fresh dill
1 tablespoon fresh basil
Half cup milk
2 to 3 ounces lower salt Swiss cheese
1 ounce Parmesan, grated
Preheat the oven to 350 and grease an 8 x 8" pan well.
Sauté the onions, peppers, okra, and chopped spinach until the vegetables are tender but not overcooked. Mix in corn, dill, and basil.
In a bowl, beat the eggs and milk together. Then stir in the vegetables and the grated Swiss cheese. Scrape this mixture into the prepared pan and top with Parmesan cheese.
Bake for 30 to 40 minutes until sides and top are starting to brown. Let the dish sit for 10 minutes before serving with a green vegetable and salad.
(Now for the sodium count: Eggs, 62 mg per one medium egg. Spinach, 24 mg per one cup. Low sodium Swiss cheese, 4 mg per ounce. Shredded Parmesan, 85 mg per one Tbsp. Fresh okra, 411 mg per one cup-wow! One ear of corn, 262 mg. Half cup 1% milk, 53 mg.)
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