Spinach Frittata
Submitted by Celia Moreno

Celia is the Sephardic grandmother-in-law of Michael Berke, Director of JFCS’ social enterprise Cleanerific. Born in 1908 in Monstio, Turkey, Celia and her family emigrated to America in 1910, via Ellis Island in New York. Years later, when she married and had a family of her own, she resettled in Los Angeles, where she remains. “She just celebrated her 100th birthday,” notes Michael, “and she’s still going strong. She lives on her own and attends synagogue every week.” Celia is likewise proud of Michael and his role at Cleanerific, a professional residential and commercial janitorial service that helps put people to work.

Ingredients:
1 8oz. box chopped spinach
2 eggs
fresh garlic (to taste)
pepper (to taste)
1 big scoop cottage cheese (can use non-fat)
feta cheese (to taste)
1 piece toast (crumbled)

Directions:
Take a 9” round pyrex pan and cover the bottom with olive oil. Spread bread crumbs on the bottom and brown for about five minutes in a 300 degree oven. Mix the spinach, eggs, garlic, pepper, cottage cheese, feta cheese and crumbled toast together. Put the mixture into the pan on top of the bread crumbs, sprinkle feta cheese over it and cook for about 35 – 45 minutes at 350 degrees until nice and brown. Can be served either hot or cold. Grandma Celia likes it cold!