2 pkgs frozen chopped spinach
2 cups low fat cottage cheese
1/2 cup egg substitute (equal to 2 eggs)
1/2 cup parmesean cheese (optional)
Cook spinach until heated through. Drain very thoroughly, pressing into a colander or squeezing out the excess water. Combine the cottage cheese, egg substitute, and parmesean cheese in bowl. Mix in spinach. Pour into a 9 inch pie pan or into 6 individual baking dishes which have been sprayed with nonstick spray. Sprinkle casserole with a little parmesean and paprika. Bake at 375* for 25 to 30 minutes, or until firm and lightly browned at the edges.
Since we are allowed cottage cheese on this diet, we could easily use something like this instead of the veggie cups for breakfast. Just use lowfat CC instead of fat free, and leave out the parmesan cheese. I frequently make it without the parmesan, and it's just as good. I know it tastes a lot better than the veggie cups, in my personal opinon.