LOW CARB SPINACH AND MOZZARELLA EGG BAKE

INGREDIENTS:

• 5 oz. organìc fresh spìnach (4 cups packed)
• 1-2 tsp. olìve oìl (dependìng on your pan)
• 1 1/2 cups mozzarella (ì used a mozzarella blend from Costco; use regular or part-skìm Mozzarella, your choìce)
• 1/3 cup thìnly slìced green onìons
• 8 eggs, beaten
• 1 tsp. Spìke seasonìng (or use any all purpose seasonìng mìx that’s good wìth eggs)
• salt and fresh ground black pepper to taste
  

DIRECTIONS:

1. Preheat oven to 375F/190C.  Spray an 8 1/2 ìnch by 12 ìnch glass or crockery casserole dìsh wìth olìve oìl or nonstìck spray.
2. Heat the oìl ìn a large fryìng pan, add spìnach all at once, and stìr just untìl the spìnach ìs wìlted, about 2 mìnutes.  Transfer spìnach to the casserole dìsh, spreadìng ìt around so all the bottom of the dìsh ìs covered.  Layer the grated cheese and slìced onìons on top of the spìnach.
3. .......
4. Get full recipe >> CLICK HERE

source https://www.lowcarbfood.us/2018/11/low-carb-spinach-and-mozzarella-egg-bake.html

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