Tuesday, March 29, 2011

Spinach Breakfast Casserole

This casserole is a great combination of eggs, veggies and almond flour.  The small addition of dill adds to the mild sweetness of the onions and swiss cheese; and the flavors combine well with the overall savory dish.  I also ate this with a salad for dinner.  That's the great thing about the low carb, sugar free, high protein diets- you can really interchange a lot of foods.  Chicken Pancakes? sure!  Smoothie for dessert? Absolutely!  Spinach for breakfast?  Certainly. 

Spinach Breakfast Casserole

3 eggs
1 lb bag frozen chopped spinach, thawed and all of the water squeezed out (makes about 1 1/2 C)
1/2 C swiss cheese shredded
1/2 C parmesan cheese shredded
1/4 C homemade yogurt
1/4 tsp dried dill
1 tsp dried minced onion, or 2 T fresh minced onion
1/4 tsp garlic powder, or 1 minced clove fresh garlic
1 C blanched almond flour
1/2 tsp baking soda
1/2 tsp salt
freshly ground black pepper, to taste
1 T butter melted
1 tsp lemon juice

Preheat the oven to 350
Butter a square glass baking dish
Whisk the cooled, melted butter, lemon juice, eggs, yogurt, dill, onion and garlic
Mix in the cheeses and spinach
Mix in the blanched almond flour, salt, pepper and baking soda
Combine well and pour into a 8x8 inch baking dish
Bake 35-45 minutes until the center has set and the edges are light brown
Remove from the oven and let cool
Use a knife to loosed the edges, slice and serve
Serves 8

1 comment:

Anonymous said...

A divine spinach casserole this surely is!

It would be too much for me as breakfast but great as dinner!