- 1 Eggland's Best Egg
- 3 tablespoons 2% milk
- 4 cups chopped fresh spinach
- 1/2 cup chopped water chestnuts
- 1/2 cup shredded Swiss cheese, divided
- 1 tablespoon chopped pimientos
- 1 tablespoon chopped green onion
- 1/4 to 1/2 teaspoon salt
- 1/8 teaspoon ground nutmeg, optional
- In a bowl, whisk together egg and milk. Stir in the spinach, water chestnuts, 1/4 cup Swiss cheese, pimientos, green onion, salt and nutmeg if desired.
- Transfer to a greased 1-qt. baking dish. Cover and bake at 350° for 25 minutes. Sprinkle with remaining cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Yield: 2 servings.
Originally published as Swiss Spinach Casserole in Cooking for One or Two Cookbook 2003, p251
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