Spinach and Mozzarella Egg Bake

Use a whole 5 oz. package of organic spinach in this, which is about 4 cups of baby spinach.

Saute the spinach just until it's barely wilted.

Then spread it out in a layer in the bottom of the 8 1/2 X 12 casserole dish.

Spread a generous layer of cheese over the spinach.  (I use this low-fat Mozzarella blend, which has only 6 grams of fat in 1/4 cup.)

No matter what else I'm using, I always add green onions!

Pour the beaten eggs over the spinach and cheese.

Then use a fork to "stir" the mixture so the spinach, egg, and cheese is well combined.

Bake about 35 minutes, or until the mixture is set and lightly browned.  Serve hot, or cut into portions to keep in the fridge and microwave for a minute or two for a quick healthful breakfast!

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

Ingredients:
5 oz. organic fresh spinach (4 cups packed)
1-2 tsp. olive oil (depending on your pan)
1 1/2 cups low-fat mozzarella (I 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 use any all purpose seasoning mix that's good with eggs)
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.  (I use only a tiny pinch of salt and a few grinds of pepper.)  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.  I also like a little Green Tabasco Sauce sprinkled on the top.

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.

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