This Spinach and Mozzarella Egg Bake has spinach, mozzarella, and green onion and just enough egg to hold it together…
Ingredients [ For 4 to 5 people ] [ Preparation time : 12 minute – Cooking time : 15 minutes ]
- 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)
- 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
Preparation Method
- 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 another 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 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.
