I promise to be more attentive and active, and with fall and (gasp!) winter coming, I have to say the one thing I love about those seasons is baking and making soups and casseroles. So I hope to share more of my favorite fall recipes in the upcoming weeks, as well as anything new we may try!
One recipe I stumbled on a while back and have adjusted to my own liking was an egg & spinach bake. J & I tend to have eggs for breakfast on the weekends, and once we started the low-carb kick, I was looking for something to make occasionally for something different and bread-free. What is so great about this recipe is that once you have the basic mix, you can add anything you want to it, and make it different every time.
Egg Spinach Bake
12 eggs (or 3 cups Egg Beaters)
1/2 cup 0% Fage Greek Yogurt
1 1/2cups (6oz) shredded cheese, plus extra to sprinkle on top
8-10oz frozen chopped spinach, thawed and drained, then squeezed dry
Mix the eggs and yogurt together, beat well.
Mix in the cheese and spinach, mix until blended.
The amount of spinach depends on what kind you buy. I used to get the 10oz Birds Eye or Giant Eagle packages, but lately I have been buying 16oz bags from Whole Foods & Trader Joe's and using about half the bag. I have to say, I think Whole Foods chopped spinach is the best--seems to hold the least amount of water that needs to be squeezed out. You can also use 16oz of fresh, sauteed spinach if you like. And if you don't like spinach, you can omit it and add other ingredients. I have also used a variety of shredded cheeses--Mexican blend, Cheddar, Parmesan. (The original recipe even called for grated Parmesan sprinkled on top.)
Once this base recipe is mixed, you can really get creative. Bacon crumbles, sausage, or ham. Chopped tomatoes, mushrooms, sun dried tomatoes, jalapenos. The possibilities are endless. I have added ground black pepper, cayenne pepper, herbs, as well as different cheeses--crumbled goat, feta, or Gouda.
Pour the mixture into a greased 15x10x1 inch baking pan, and sprinkle with shredded or grated cheese.
Bake at 350 F for 25-35 minutes, or until a knife or cake tester inserted near the center comes out clean. Cut into squares. Makes 12-15 servings.
Since it's just the two of us, we usually make 12 squares, then we each have a couple days' worth of leftovers. I have made this for both breakfast and dinner. I like it because it is also an easy mix-ahead meal. Often the night before, I will mix in a large Pyrex bowl and bake the next morning or evening.
I hope you enjoy it as much as I do, and please let me know if you come up with your own winning combination to add to the basic mix!
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