LOW CARB SPINACH AND MOZZARELLA EGG BAKE

INGREDIENTS:

  • 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
  • 5 oz. organic fresh spinach (4 cups packed)
  • 1-2 tsp. olive oil (depending on your pan)
  • 1 1/2 cups mozzarella (I used a mozzarella blend from Costco; use regular or part-skim Mozzarella, your choice)
    LOW CARB  SPINACH AND MOZZARELLA EGG BAKE

DIRECTIONS:

  1. 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.
  2. 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.
  3. 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.
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