Post by Loupy on Feb 17, 2013 17:45:11 GMT -7
Spinach, Sun-Dried Tomato and Mozzarella Egg Bake
Posted by Loupy
Adapted from Kalyn Denny @ Kalyn's Kitchen
kalynsprintablerecipes.blogspot.com
Makes 6 servings
Ingredients:
5 oz. organic fresh spinach (about 4 cups packed)
1-2 tsp. olive oil; depending on the size of your pan)
1/3 cup chopped Sun-Dried tomatoes in herbed oil
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.)
8 eggs, beaten
1 tsp. Spike seasoning or use any all purpose seasoning that you think goes good with eggs
1/4 tsp Nutmeg (optional)
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.
Chop up enough sun-dried tomatoes to make 1/3 cup. (Do not rinse)
Sprinkle over the spinach evenly.
Layer the grated cheese on top of the spinach/tomato mixture.
Beat the eggs with Spike Seasoning (or other seasoning mix), nutmeg if using, salt and fresh ground pepper to taste. (I always put in a little extra pepper since they have found out how good it is for us.)
Pour the egg mixture into the casserole dish over the other ingredients.
Then use a fork to gently "stir" so all the ingredients 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.
Top with your favorite hot sauce or other toppings like a dollip of sour cream or plain Greek yogurt.
Serve hot and enjoy!
** Cooks Note: 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. I usually put my portion on a paper plate with another on top of it and put in the microwave. Cook for one minute and then let it sit for about 15 sec. The plate on top helps it to steam.
Posted by Loupy
Adapted from Kalyn Denny @ Kalyn's Kitchen
kalynsprintablerecipes.blogspot.com
Makes 6 servings
Ingredients:
5 oz. organic fresh spinach (about 4 cups packed)
1-2 tsp. olive oil; depending on the size of your pan)
1/3 cup chopped Sun-Dried tomatoes in herbed oil
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.)
8 eggs, beaten
1 tsp. Spike seasoning or use any all purpose seasoning that you think goes good with eggs
1/4 tsp Nutmeg (optional)
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.
Chop up enough sun-dried tomatoes to make 1/3 cup. (Do not rinse)
Sprinkle over the spinach evenly.
Layer the grated cheese on top of the spinach/tomato mixture.
Beat the eggs with Spike Seasoning (or other seasoning mix), nutmeg if using, salt and fresh ground pepper to taste. (I always put in a little extra pepper since they have found out how good it is for us.)
Pour the egg mixture into the casserole dish over the other ingredients.
Then use a fork to gently "stir" so all the ingredients 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.
Top with your favorite hot sauce or other toppings like a dollip of sour cream or plain Greek yogurt.
Serve hot and enjoy!
** Cooks Note: 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. I usually put my portion on a paper plate with another on top of it and put in the microwave. Cook for one minute and then let it sit for about 15 sec. The plate on top helps it to steam.
