SPINACH CHEESE BAKE
This is a beautiful way to eat your veggies! Moist, full of flavor and good for you carbs – it’s a great side dish or a vegetarian meal on it’s own.
I’ve added cooked, chopped turkey bacon to this before also, and any variety of cheese I happen to have on hand. For a brunch, lunch, or light dinner it’s perfect served with a fresh fruit salad and whole wheat English muffins for the family.
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Vegetable cooking spray
2 tablespoons butter
1/2 cup minced onion
2 cloves garlic, minced
1 teaspoon Splenda (sugar)
One 10 ounce pkg. frozen chopped spinach, thawed and squeezed dry
6 eggs
1 1/2 cups cottage cheese
3/4 cup 2% milk
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
Pinch cayenne pepper
1/2 cup freshly grated parmesan cheese
3/4 cup shredded cheddar cheese
Preheat oven to 350 degrees. Coat an 8 or 9-inch baking pan with vegetable cooking spray and set aside.
In a frying pan over medium heat melt butter and saute the onion, garlic, and Splenda (sugar) until golden and soft, about 5 minutes. Stir in spinach and heat through.
In a large bowl beat together the eggs, cottage cheese, milk, flour, salt, pepper, nutmeg, and cayenne. Stir in the onion-spinach mixture and the parmesan and cheddar cheeses. Pour into prepared pan and bake for 35-40 minutes, or until just set in the middle. Makes 8 servings.
Per Serving: Calories 113; Protein 11 g; Fat 6 g; Carbs 4; Sugar 1g; Sodium 303 mg
That is gorgeous and I can imagine tastes like heaven!
OMG what a gorgeous picture I can actually eat……..
Linda, you should get awards for your pictures alone!
Elisa
I wish somebody in my house would eat this with me…then I’d be able to make it. It looks fantastic!
Yummmm!! Oneshot, no one in my house will eat it either, but I plan to make it and freeze the leftovers in lunch-size portions. No Lean Cuisine required, LOL, we have LindaCuisine!
Can I just leave it at YUM!!??
You read my mind again! I was just at work thinking about what’s in the freezer and remembered my spinach! I know exactly what I’m making now — I hope it looks as pretty as yours.
If I have enough maybe I need to make those rollovers too!
This look awesomely delicious but I don’t understand the need for Splenda/sugar. Why does it need sweetness?
That looks good! I like the use of the cottage cheese in there.
[...] Linda’s Spinach Cheese Bake [...]
This looks amazing! How well does it freeze?
I have never frozen THIS one…but have other quiche/puffy type dishes and they do great. It’s fairly dense so it will hold it’s shape and texture.
Im going to try it with light feta cheese…think it will taste like spanikopita
hi
really love this recipe, husband too
made it for the first time this week
it’s going to be a regular “go to” delicious item for me
plan to make it for a Christmas brunch invite
thanks for all your wonderful recipes
wintkat
[...] I used a recipe from Eating Well…Living Thin, a yummolicious ‘Spinach Cheese Bake’. [...]
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