Spinach Bake & Quesadillas
This recipe is as a healthier (and easier) alternative to traditional French spinach soufflé, which contains a béchamel sauce made with flour, butter, and milk. It is a great way to get kids to eat more spinach! They have fun watching the soufflé grow in the oven and flipping their quesadillas on the pan!
2 cups organic spinach (remove stems) - frozen organic spinach is perfect because it's frozen at just the right nutritious moment
½ cup milk
2 eggs, beaten
2 teaspoons grated parmesan cheese (optional)
½ teaspoon salt
½ teaspoon pepper
1 tbsp olive oil
Optional additional toppings: Broccoli, red onions, ham, bell peppers, or whatever is in your veggie drawer!
soft whole grain flour or corn tortillas
mozzarella cheese slices
Preheat oven to 350 degrees. Cook spinach in salted boiling water for two minutes, and drain. In a blender, add drained spinach, milk, eggs, cheese (optional), salt, and pepper, and blend without liquifying. Line a soufflé ramekin with olive oil and add spinach mix. Top with cheese. Bake for 45 minutes, or until a knife is clean when taken out of the soufflé.
For the quesadillas, warm tortillas on both sides of a pan. Add cheese while tortilla is open and flat, and allow to melt. Place a slice of spinach bake on one half of the open tortilla, then fold with a spatula, and finish cooking until the tortilla is golden brown.