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.
