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Arroyo Vista Inn: Eggs Florentine

Jun 18, 2013

spinachThank you to Pat Wright and Arroyo Vista Inn for contributing this week’s “Mangiamo” recipe-of-the-week.

Makes approximately 12 servings

Ingredients:
3 tablespoons pesto
½ cup grated Parmesan
1 cup sliced mushrooms, sautèed
½ cup tomatoes, sautèed
3 cloves garlic
2½ cups cottage cheese
3 cups fresh spinach
1 cup grated mozzarella
½ cup grated Parmesan
4 tablespoons flour
2 cups milk
6-8 eggs

AVIEggsFlorentine

Directions:
Preheat oven to 350 degrees.

Spray bottom of 9 x 11 inch baking dish. Spread pesto and ½ cup grated Parmesan over the bottom of the dish.

Sautée mushrooms, tomatoes, and garlic in a pan with olive oil until the mushrooms give up their juices. Cool. Mix with 2½ cups cottage cheese and 2 cups fresh spinach.

Combine mozzarella, remaining ½ cup of parmesan, flour, milk, and eggs with the above mixture of sautéed tomatoes and mushrooms. Pour everything over the pesto base in the baking dish.

Bake at 350 degrees for 50-60 minutes, until center is firm. Let it set 5 minutes before serving.

southern-california-accommodations-arroyo-vista-inn-mThe Arroyo Vista Inn is a stunningly lovely B&B nestled in the hills of South Pasadena. It was originally built in 1910 by architect Lester Moore. Owner Pat Wright took two years to restore the premises and today the inn boasts nine unique rooms, all with private baths. The inn benefits from an overall palette of sage, butter, adobe, and sky—”the style is clean-lined, not B&B fussy.” Arroyo Vista’s gourmet breakfasts receive rave reviews, as does their afternoon wine and cheese service.

Arroyo Vista Inn, 335 Monterey Rd., South Pasadena CA 91030. ArroyoVistaInn.com. 323.478.7300. Room rates: $175-$280

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