New Egg Casserole

Around Easter I wrote about an egg casserole I'd invented that allowed for infinite variation. Well, my local Kroger put eggs on sale for 99c/dozen recently, and I bought... well, a lot of eggs. A whole lot of eggs. (I have two refrigerators and two deep freezes. I can work a loss-leader sale like nobody's business.) As a result, I've been making egg casseroles, and I came up with a new version last night. Loved it! This would be great for breakfast, lunch or supper, and it could be your ace in the hole if you have vegetarians coming over.

Spinach-Mushroom Casserole

4 ounces chopped mushrooms
1 medium onion, chopped
1 tablespoon butter
6 eggs
1 cup cottage cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Vege-sal
1/4 teaspoon pepper
1/4 teaspoon nutmeg
10 ounces frozen chopped spinach, thawed and drained

Preheat oven to 325, and spray an 8x8" baking dish with non-stick cooking spray. If you use a glass baking dish you can make this in advance and then microwave it to reheat it.

Start your mushrooms and onions sauteing in the butter over medium-low heat.

In the meanwhile, crack your eggs and measure your cottage and Parmesan cheeses into a mixing bowl, preferably one with a pouring lip, and whisk them up. Now go stir your onions and mushrooms!

Measure the salt, pepper, and nutmeg into the eggs and cheese, and whisk again. Stir your veggies again.

Dump your thawed spinach into a strainer and press it hard with the back of a spoon to get out the excess water. Be diligent; spinach can hold a lot of water! Now add it to the egg and cheese mixture.

Okay, by now your onions are translucent and your mushrooms have softened and changed color. Add them and the mushrooms to the egg mixture, and whisk everything together well. Pour into the prepared baking dish, and place in oven. Bake for 1 hour, or until puffed and turning gold around the edges. Cut in squares to serve. You can top this with a little extra Parmesan if you like, but it's not essential.
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Assuming 9 servings, each will have: 114 Calories; 6g Fat ; 10g Protein; 4g Carbohydrate; 1g Dietary Fiber

However, that's a pretty small serving for dinner! I'd consider that a breakfast serving. I'd figure on 4 dinner servings, at most. That would yield: 256 Calories; 14g Fat; 23g Protein; 10g Carbohydrate; 3g Dietary Fiber

If you're warming the whole thing up in the glass baking dish, try heating it for 5-6 minutes at 5 or 6 power, rather than a shorter time at a higher power. One serving heats up nicely on a plate at 1-2 minutes on 7 power.