This recipe is literally one of my favorite breakfast foods of all time. I’ve loved spinach since I was a kid…I know I’m a weirdo! But it’s my favorite vegetable. I love cheese and I love soufflé..so the obvious next step is to put them all together. This recipe is super easy to throw together and sure to be a hit.
To keep this low fat, make sure you use a no fat cottage cheese and try a low fat cheese. Also, to keep it low sodium, use an unsalted butter. I need to find a lower sodium cottage cheese but I don’t want to fight the crowds at the local Whole Foods. (I’ve tried everywhere else)
I buy my organic baby spinach at Sam’s club all nice and fresh. Then I divide it into 3 gallon size freezer bags. Make sure all the air is out, date the bag and throw in the freezer. It will keep up to 3 months. I tend to use it much faster though. You won’t have to drain or squeeze any water out of this spinach if you do it this way. Just crumple into pieces as you add to egg and cheese mix.
2 pkgs froz spinach, thawed, with the water squeezed out OR 3 cups fresh spinach
6 eggs, beaten
1 large (24 oz) small curd no fat cottage cheese
1 – 8 oz. bag shredded cheddar
3 T. flour
2 T. unsalted butter, cubed
Makes 12 servings
Fat 10.4 g
Chol 111.8 mg
Sodium 401 mg
Carbs 6 g
Prot 14.7 g