Low Carb, High Flavor

Low Carb-High Flavor

🎜I'm Popeye the Sailor Man, I'm Popeye the Sailor Man, I'm strong to the finich 'cause I eats me spinach...🎝 Oh, please excuse me! I never eat spinach that this tune doesn't pop into my head, and out of my mouth.

I love spinach-always have. I put it in omelets, in salad, in green soup, on pizza, sauté it by itself and more.

Not only is a pretty little leaf, it is so good for your body. One cup (30 grams) has a whopping 7 calories; 56% of the daily recommended value of vitamin A; 14% DV vitamin C; 15% DV folate, and 181% DV vitamin K.

Look at this richly colored green goodness:

You know what goes great with spinach? Cheese. Cheese goes great with spinach. You wanna know something else that complements both spinach and cheese? Eggs. A combination that equals low carb tastiness.

I'm talking about a Spinach Ricotta Casserole, it's so good and freezes well too. I bought fifty one cup size containers and this is the first thing for which I have used them.

I'm made this in a 12"x12" casserole dish, I think next time I'm going to use a little smaller one so that it will be thicker.

After you put the spinach in the dish, you mix the rest of the ingredients and pour on top of the spinach and bake about 35 minutes. So easy!

Low Carb Spinach Ricotta Casserole

12 servings

Cooking oil spray

16 ounces frozen chopped spinach, thawed and well drained (I squeezed it with my hands)

1-1/2 cups ricotta cheese

1/2 cup shredded mozzarella cheese

1/4 cup grated Parmesan cheese

6 large eggs, beaten until frothy

1 tsp. Dijon mustard (plain yellow mustard would also work)

1/2 tsp. Italian seasoning

1/4 tsp. garlic powder

1/4 tsp. kosher salt (I used a pinch of regular salt)

1/8 tsp. black pepper

Preheat oven to 350° Spray a 1-1/2 quart casserole dish with cooking oil and layer the bottom evenly with the drained spinach.
Mix the remaining ingredients in a bowl until combined. Pour mixture into the dish with the spinach.
Bake for 35 to 40 minutes, until slightly browned around the edge and the center is firm to the touch. Serve warm. Garnish with fresh tomato and basil, if desired.

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Comments

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