Spinach Egg Bake (Because it’s not really quiche.)

Posted by leannekarella on April 11th, 2013 |Filed Under Recipes |

This is a recipe I found on the Atkins website when I was doing Atkins, so I tried to fix it to IP, but I will state right now there are non IP products (dairy) in it, and the fat is high, so if you’re a die hard IP follower, stop reading now. I don’t want to upset anyone. I had this for a treat, knowing it won’t throw me out of ketosis because the carbs are low. I only had one piece, and let the fam gobble the rest.

1 - 10 oz pkg frozen chopped spinach (squeezed dry)
1 bunch Swiss chard (or a second package of spinach
4 oz mushrooms, sliced
1 onion
1 Tblsp minced garlic
2 Tblsp olive oil (or a little less)
1 cup fat-free cottage cheese
1 cup egg whites
1 oz sharp chedder (shredded)
1/2 teaspoon salt (optional)
1/4 teaspoon ground pepper
other seasonings such as rosemary, thyme, dill (to your preference)

In a large skillet or wok, cook onions, mushrooms and swiss chard in olive oil until everything is wilted.
Remove from pan and add the dried spinach.

Place in freezer to chill while you prepare eggs.

In mixing bowl add egg whites and cottage cheese, salt, pepper and seasonings.
Beat until slightly frothy and cottage cheese is smooth.

Add to the bowl of veggies and mix with a spatula. Scoop into 9×9 baking pan (well greased).

Bake about 35 min until set. Sprinkle the cheese over the top and bake another 10 min till cheese is melted. Drain any oil/water off and let set about 10 min before serving hot. Rewarms very well too!

Makes 6 good size servings. Each serving is aprox: 149 cal; 15 protein; 7 fat; 8 net carbs.


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