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.
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
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