Spinach and Mozzarella Egg Bake

This recipe comes from Kalyn's Kitchen.  I made half of this recipe and shortened the cooking time in this trial.  I also like to use half whole eggs and half egg whites when I make egg dishes.

Spinach and Mozzarella Egg Bake
(Makes 6 servings; recipe created by Kalyn.)

5 oz. organic fresh spinach (4 cups packed)

1-2 tsp. olive oil (depending on your pan)

1 1/2 cups low-fat mozzarella (Kalyn used a low-fat

mozzarella blend from Costco with 6 grams of fat in 1/4 cup.)

1/3 cup thinly sliced green onions

8 eggs, beaten

1 tsp. Spike seasoning or any all purpose seasoning mix that's good with eggs (I use Goya Adobo)

salt and fresh ground black pepper to taste

Instructions:

Preheat oven to 375F/190C. Spray an 8 1/2 inch by 12 inch glass or crockery casserole dish with olive oil or nonstick spray.

Heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes. Transfer spinach to the casserole dish, spreading it around so all the bottom of the dish is covered. Layer the grated cheese and sliced onions on top of the spinach.

Beat the eggs with Spike Seasoning (or other seasoning mix) and salt and fresh ground pepper to taste. ( Pour the egg mixture over the spinach/cheese combination, and then use a fork to gently "stir" so the eggs, spinach, and cheese are evenly combined.

Bake about 35 minutes or until the mixture is completely set and starting to lightly brown. Let cool about 5 minutes before cutting. (The egg bake will settle down some as it cools.) Serve hot. This is good with light sour cream or Green Tabasco Sauce

This can be cut into individual servings to keep in the fridge and microwaved for a quick breakfast during the week. Don't microwave longer than 1-2 minutes or the eggs can get slightly rubbery.