March break has been bit of a break in the cooking around this house.. I haven`t really cooked a lot all week.. Today we had brunch as my sister in law was here, and what is better then Sunday brunch.. I found this recipe on Pintrest and thought that it would be a great main to a Sunday Brunch.. So here it is and maybe next Sunday it will appear at your table 🙂
Spinach and Mozzarella Egg Bake
(Makes 6 servings; recipe created by Kalyn’s Kitchen.)
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
~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.
I did not use the Spike seasoning, just salt and pepper.. I also used white onion instead of green onions 🙂