Description
We love the combination of spinach and cheese, especially in this keto-friendly egg casserole that only has 2 net carbs per serving.
Ingredients
- 8 ounces, weight Fresh Baby Spinach
- 6 ounces, weight Shredded Mozzarella Cheese
- 6 Scallions, Sliced (or More!)
- 12 Large Eggs
- 1 teaspoon Jane’s Crazy Mixed Up Salt (or Your Favorite Salt Blend)
Preparation
Preheat oven to 375ºF and place rack in center position.
In a 12-inch skillet, cook spinach oven medium-high heat, turning frequently, until it wilts, about 2–3 minutes.
Spray a 9×13 or similar baking dish with nonstick spray. Arrange in an even layer the wilted spinach, followed by mozzarella, then the scallions. In a medium mixing bowl, beat eggs with the Jane’s Crazy Mixed Up Salt. Pour egg mixture evenly over the spinach, cheese, and scallions (make sure everything distributed evenly throughout the baking dish). Bake in preheated oven for 30–35 minutes. Rest for 10 minutes before serving.
Recipe adapted from Kalyn’s Kitchen.
Keto stats: each serving contains 196 calories, 17g protein, 13g fat, 4g carbs, 2g fiber (net carbs: 2g)
