Bringing flavor, pizazz and panache to cooking

Bringing flavor, pizazz and panache to cooking

This is a very simple spinach recipe that my cousin, Amber Bobbitt, sent me. Her grandmother and my aunt, Jean Calvert Bobbitt, taught it to her mom. I know that my grandmother, M’liss Godman Calvert, used to make this, as did my mother, Phyllis Calvert Newell. Even though this is called a souffle, it is only a souffle in that it has eggs in it. I can’t wait for my daughter, Melissa Pape, to try it because she loves spinach.

3 Tbsp Butter

1 Onion, minced

1 10 oz package Frozen Spinach
2 eggs

Amber Bobbitt

Thaw the spinach and drain all water out with a colander. Then put butter and onion in a frying pan. Sauté the onion in butter until the onions are a golden brown then add spinach to the pan.

Cook the spinach in the pan until it is warm. Lightly scramble the eggs in a bowl. Then add the eggs into the spinach cook until the eggs are cooked. Serve hot. Another recipe that Mama Jean taught to my mom.

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