Gorgeous Greens!

SpinachSouffle15sm!

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

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16 Comments Add yours

  1. Cheryl says:

    That is gorgeous and I can imagine tastes like heaven!

  2. Elisa says:

    OMG what a gorgeous picture I can actually eat……..

    Linda, you should get awards for your pictures alone!

    Elisa

  3. I wish somebody in my house would eat this with me…then I’d be able to make it. It looks fantastic!

  4. Judy says:

    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!

  5. Dani says:

    Can I just leave it at YUM!!??

  6. MissMaryMac says:

    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!

  7. This look awesomely delicious but I don’t understand the need for Splenda/sugar. Why does it need sweetness?

  8. Kevin says:

    That looks good! I like the use of the cottage cheese in there.

  9. Mei says:

    This looks amazing! How well does it freeze?

    1. Linda says:

      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.

  10. Patti says:

    Im going to try it with light feta cheese…think it will taste like spanikopita

  11. wintkat says:

    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

  12. Jana says:

    I made this last night and loved it! I couldn’t believe that the calorie count could be so low so I entered the recipe into two different databases – both calculated the calories per serving around 205. I’m a little worried that some of your other delicious looking repices are calculated incorrectly also. Can you share the method you use to calculate nutrition information so I can compare? Thanks!

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