One of the best ways to gain recipe ideas is to read through a fellow cook's bookshelf. And that's exactly what I did over the holidays, while staying with my sister-in-law and her family. I photographed and saved several recipes from her current favorite cookbook, Not Your Mother's Make Ahead and Freeze Cookbook. Today I'm sharing a healthy riff on the best of the recipe bunch, an eggs florentine casserole.
I've made this at least once a week for the last month - today it was lunch, but it's an all-purpose dish for breakfast, brunch and dinner too. BTW, it's yet to hit my freezer. Why wait?
Eggs Florentine Casserole
1 cup egg beaters or egg whites
1 cup cottage cheese
1 cup 2% shredded mozzarella cheese
1 cup crumbled feta cheese
1 (10 ounce) package frozen chopped spinach, completely thawed and squeezed dry
2 tsp. herbs de provence
8 oz. diced ham or chicken sausage (optional)
pinch salt & a few grinds of pepper
Instructions: Preheat oven to 350 degrees. Spray a 9×13-inch pan or casserole dish with nonstick cooking spray. In large mixing bowl, beat eggs. Add cheeses, ham, spinach, and seasonings. Stir well and pour into dish. Bake for 35-40 minutes or until cooked through.
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