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Name: Madras Fritata with feta ,spinach and paneer
Prep time: 40 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: French
Ingredients: 50 gram paneer stir fried with masala- turmeric, garam masala; 1 clove garlic minced; 150 gram Fresh Spinach blanched, squeeze water out and cool aside; 1/2 cup milk; 25 gram Feta cheese 4-5 pieces cubes in tht rectangle mould; 1/4 cup Parmesan cheese OMIT; 1/2 cup Mozzarella grated only for topping before baking; 50 gram cheddar; Tomato cherry salads mixture; watermelon; arugula; slice onion

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INGREDIENTS

50 gram paneer ; stir fried with masala- turmeric, garam masala
1 clove garlic ; minced
150 gram Fresh Spinach ; blanched, squeeze water out and cool aside
1/2 cup milk
25 gram Feta cheese ; 4-5 pieces cubes in tht rectangle mould
1/4 cup Parmesan cheese ; OMIT
1/2 cup Mozzarella grated ; only for topping before baking
50 gram cheddar
Tomato cherry ; salads mixture
watermelon
arugula
slice onion

INSTRUCTIONS

INGREDIENTS -food cost for full tart- Rs220- cut into 6x. Per slice -rs40. Selling price cn be 160/ with side dish

8 oz. button mushrooms - changing to paneer.

1 clove garlic, minced

10 oz. box frozen spinach, thawed

4 large eggs

1 cup milk

2 oz. feta cheese

¼ cup grated Parmesan + ½ cup shredded mozzarella , salt and pepper to taste

INSTRUCTIONS

Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.

Add the mushrooms, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).

Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.

In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.

Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.

NEED RECTANGLE MOULD

Honey lemon dressing

NOTES

this light fritata is easy and delicious in your stomach, best eaten with nice chilli sauce n citrus salad on the side

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Madras Fritata with  feta ,spinach and  paneer

50 gram paneer stir fried with masala- turmeric, garam masala
1 clove garlic minced
150 gram Fresh Spinach blanched, squeeze water out and cool aside
1/2 cup milk
25 gram Feta cheese 4-5 pieces cubes in tht rectangle mould
1/4 cup Parmesan cheese OMIT
1/2 cup Mozzarella grated only for topping before baking
50 gram cheddar
 Tomato cherry salads mixture
 watermelon
 arugula
 slice onion

INGREDIENTS -food cost for full tart- Rs220- cut into 6x. Per slice -rs40. Selling price cn be 160/ with side dish

8 oz. button mushrooms - changing to paneer.
1 clove garlic, minced 
10 oz. box frozen spinach, thawed 
4 large eggs 
1 cup milk 
2 oz. feta cheese 
¼ cup grated Parmesan + ½ cup shredded mozzarella , salt and pepper to taste
INSTRUCTIONS
Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
Add the mushrooms, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.
NEED RECTANGLE MOULD
Honey lemon dressing

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Crustless feta quiche
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Nutrition

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Serving Size: 1 Serving (193g)
Recipe Makes: 6 Servings

Calories: 157
Calories from Fat: 82 (52%)

Amt Per Serving		% DV

	Total Fat 9.1g	12 %
	Saturated Fat 5.5g	27 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 0.4g
Cholesterol 30.3mg		9 %
Sodium 262.1mg		9 %
Potassium 322.4mg		8 %
Total Carbohydrate 10.9g		3 %
	Dietary Fiber 1g	4 %
	Sugars, other 9.8g
Protein 9.4g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 157

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