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Spinach and Mozzarella Egg Bake

 

For 8.5″x12″ Pan:

5 oz. organic fresh spinach (4 cups packed)
1-2 tsp. olive oil (depending on your pan)
1 1/2 cups low-fat mozzarella
1/3 cup thinly sliced green onions
8 eggs, beaten
1 tsp. Lawry’s Seasoned Salt
1/2 tsp. dried thyme
fresh ground black pepper to taste

For 10.5″x14.75″ Pan:

10 oz. organic fresh spinach (I used frozen spinach and skipped the olive oil)
3 cups low-fat mozzarella
2/3 cup thinly sliced green onions
16 eggs, beaten
1.5 tsp. Lawry’s Seasoned Salt
1 tsp. dried thyme
fresh ground black pepper to taste

  • Preheat oven to 375F/190C. Spray glass or crockery casserole dish with olive oil or nonstick spray.
  • If using fresh spinach, heat the oil in a large frying pan, add spinach all at once, and stir just until the spinach is wilted, about 2 minutes. If using frozen spinach, thaw and drain the spinach.
  • 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.

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  • Beat the eggs with Lawry’s seasoned 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.

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  • Bake about 35 minutes or until the mixture is completely set and starting to lightly brown. Let cool about 5 minutes before cutting. Serve hot.
  • This dish could be served with salsa, sour cream, or hot 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.

Recipe adapted from KaylynsKitchen.com

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