Recipe: Pan-Steamed Creamed Spinach with Eggs

Honestly, I don't know what to call this particular dish. It's perhaps slightly like quiche and perhaps vaguetly reminiscent of souffle. It's not baked, but rather all the cooking takes place on the stovetop with a single skillet. If anyone has some better suggestion for a name, please put it in the comments. Thanks.

Note: The skillet should be non-stick and needs to have a cover. A glass cover that you can see through works well.

Serves 4 to 6 as a side dish

Ingredients

• 1/2 cup milk
• 1/2 cup whipping or heavy cream
• 3 large eggs
• About 1/4 tsp. ground nutmeg
• About 1/2 tsp. salt
• About 1/4 tsp. freshly ground black pepper
• 2 tbsp. vegetable oil
• 3 cloves garlic, minced or crushed
• 1/2 large onion, chopped fine
• 1 package frozen spinach, thawed and liquid squeezed out
• 2 tbsp. freshly grated Parmesan cheese

Directions

1. In a bowl, combine milk, cream, and eggs and mix thoroughly. Add nutmeg, salt, and pepper and mix. Set aside.
2. Heat vegetable oil in a large (12-inch) skillet over medium heat. When hot, add garlic, stiry and fry for about 30 seconds. Immediately add onions and continue to fry until onions become transluscent and begin to turn golden. Add spinach and mix to combine.
3. Turn heat down to medium low. Pour in mixture from step 1. Stir to combine, and continue to stir for about a minute. Make sure spinach mixture is evently distributed in the skillet. Cover and cook for about 10 minutes or until the eggs have set on top.
4. Take off heat and sprinkle with freshly grated parmesan.