I am starting a series of posts on easy and quick-to-make simple meals recipes. This one will be the first in the list. I had a bunch of spinach sitting in the fridge and as you know it cannot be kept for a very long time. I had to do something about it but I didn’t feel like making a salad with it.
So I experimented with eggs and cheese and this ‘casserole’ turned out really good. Give it a try, you won’t be disappointed.
This one is low-carb, keto and gluten-free-friendly (as long as eggs are included in your diet). When I posted this recipe in Instagram someone commented that I am causing torture to animals by eating eggs and that eggs are bad for autoimmune diseases. Anyone has evidence to support such a claim? Well, until that evidence is found, I am going to eat eggs in all their forms (hard-boiled, soft-boiled, sunny side up and whatever side up).
There are literally three main ingredients to this piece of a masterpiece:
- A bunch of spinach
- A cup of shredded cheese
- 4 eggs
To make things easier (for me…so that I save time writing all meticulous details of the recipe), I am posting the ‘amateurly’-produced video with step-by-step instructions.
Brief instructions: Preheat oven to 375 F (190 C). Start with cooking spinach in a heated non-stick frying pan (I used grape-seed oil). When spinach wilts, transfer to an oiled deep baking dish. In a bowl, stir up 4 eggs, with a pinch of salt, black pepper and garlic powder. Pour egg mixture over the spinach. Finally, sprinkle shredded cheese. Bake for 20 mins, then turn off the oven and let stand there for another couple of mins, if needed (no liquids should be present).