2 bags kosher for Passover Noodle (Streit’s or Manischewitz)
1 small box frozen spinach (drain and squeeze until most of liquid is gone)
* chicken base (Osem Chicken Consomme)
4 jumbo or 5 large eggs
1/2 c. Parve kosher for Passover coffee cream
* kosher for Passover margarine or cooking spray
* salt and pepper
Mix drained spinach, beaten eggs and cream in a bowl. Add salt and pepper to taste. Set aside.
See noodle package for cooking water quantity, add chicken base to taste, and bring to a rapid boil. Add noodles, turn heat off, and soak noodles no more than 5 minutes. *Remove from water and spread on baking sheet to cool.
When noodles are cool, mix very gently into spinach mixture. If mixture is too dry, add a little bit more cream or one more egg may be added (mixture needs to be a creamy).
Pour into a margarine greased or sprayed casserole dish. Cover and bake at 350°F about 30 minutes or until eggs are set but not dried out. Uncover and bake another 5 minutes for a toasty look. (If serving the next day, do not put in oven for toasting. Let cool, cover and put in fridge. Next day bring to room temperature, bake covered about 25 minutes. Remove cover and toast 5 minutes.)
No Nutritional Information Available