With a need to find something healthy, yummy, and easy to make (wow, what a combo, huh!), I searched the Internet for ideas. And, in combining and modifying the various recipes I found, I came up with this. Please know that when I cook, it’s not an exact science for me, so I tend to make adjustments depending on my taste at any given time.
3 cups of Liquid Eggs (I use liquid eggs rather than regular eggs because of cholesterol) 3T of minced garlic 10 grape tomatoes (cut into halves) 1 cup of diced onion 3 cups of raw baby spinach 2 cups of shredded cheese (I use sharp cheddar) 2T of light taste extra virgin olive oil Salt and pepper to taste
Preheat the oven to 350 degrees F
Pour olive oil into a skillet and heat it up
Add the minced garlic, tomatoes, onion, and baby spinach
Allow the spinach to wilt in the pan, stirring everything around to make sure it doesn’t burn
Pour the liquid eggs into a bowl
Add the shredded cheese and lightly mix with a wooden spoon
Remove the spinach mixture from the stove and pour it into a lightly greased pan (I use a 12×12 glass casserole dish)
Spread the mixture to cover the bottom of the dish
Pour the egg and cheese mixture on top of the spinach mixture. Do NOT mix it up!
Bake for about 40 minutes (I know it’s done when I pull it from the oven and it has a solid appearance AND I can stick a knife into the center and it comes out clean with no liquid visible.) The most important thing is to make sure it is cooked completely. If I’m not sure, I will scoop out a serving and put it into the microwave to “finish it off” 🙂
Allow it to settle for about 10 minutes before serving.
I get 6 servings from it, and what I really like about this is that I can make it on a Sunday and put it into individual containers to have for the rest of the week. Just a quick 45 seconds in the microwave and it’s perfect!
Other options for ingredients: mushrooms, scallions, hot sauce, peppers, fresh dill, chives, crumbled bacon, crumbled sausage – the possibilities are vast!
I would be remiss if I didn’t share that most of the inspiration for this dish came from The Kitchen Girl. Check her out. She’s got some great stuff!
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