Name: Spinach Kugel
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: Jewish
Ingredients: {"6 oz spiral egg noodles","1 Tbsp olive oil","1 yellow onion, chipped fine","2 scallions, sliced","1 (5 oz) bag baby spinach","1 Tbsp lemon juice","1/4 cup dill, chopped","1/4 cup parsley, chopped","1 (15 oz) can garbanzo beans, rinsed and drained","1 tsp sea salt","1/4 tsp black pepper","6 eggs","1/4 cup low fat milk"}

Step 1:

Preheat oven to 350°F.

Step 2:

Cook egg noodles according to the package instructions.

Step 3:

Heat a large skillet with olive oil over medium heat. Add the onion and sauté until soft, about 5 minutes. Add the scallion and spinach and cook, stirring often until the spinach has wilted, about 5 minutes.

Step 4:

Transfer the sautéed spinach mixture to a mixing bowl and combine with cooked noodles, lemon juice, dill, parsley, garbanzo beans, salt and pepper. Gently mix to combine. You should have approximately 6 cups of filling.

Step 5:

Crack the eggs into a small bowl with the milk and whisk to combine.

Step 6:

Spray a large 6-cup muffin tin with nonstick cooking spray. Divide the filling among the muffin tin, approximately 1 cup per muffin. Pour the egg mixture over the filling, measuring out approximately 1/4 cup per muffin.

Step 7:

Bake the kugel for 30 minutes until the egg is set and the top becomes crispy.

Spinach Kugel

Ingredients

Instructions

Chef's Notes