Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese

Name: Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese
Ingredients: 1 leek, white and light green part only (or use green onion or red onion if you don't want to buy leeks); 2 tsp. olive oil; 5-6 oz. baby spinach leaves, washed and dried if needed; 10 eggs, lightly beaten; 1-2 tsp. Spike Seasoning (or use any other all-purpose seasoning that tastes good with eggs); salt and fresh ground black pepper to taste (Spike has salt, so I only used pepper); 1/2 cup low-fat cottage cheese, rinsed with cold water and drained well; 3 oz. soft goat cheese, crumbled (the one I used had 7 grams of fat per ounce,; could substitute low-fat cream cheese, Feta, or more cottage cheese for the goat cheese)

Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese was pinched from <a href="http://www.kalynskitchen.com/2010/01/breakfast-casserole-recipe-with-spinach.html" target="_blank">www.kalynskitchen.com.</a>

INGREDIENTS

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1 leek, white and light green part only (or use green onion or red onion if you don't want to buy leeks)

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2 tsp. olive oil

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5-6 oz. baby spinach leaves, washed and dried if needed

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10 eggs, lightly beaten

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1-2 tsp. Spike Seasoning (or use any other all-purpose seasoning that tastes good with eggs)

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salt and fresh ground black pepper to taste (Spike has salt, so I only used pepper)

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1/2 cup low-fat cottage cheese, rinsed with cold water and drained well

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3 oz. soft goat cheese, crumbled (the one I used had 7 grams of fat per ounce,

•

could substitute low-fat cream cheese, Feta, or more cottage cheese for the goat cheese)

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