Vegetarian Egg and Spinach Casserole

Summary

Ingredients

• 6 egg (s)
• 500 g spinach leaves, frozen
• 150 g tomato (s)
• 1 onion (s)
• 1 large clove garlic
• 200 g mozzarella, rated
• some salt and pepper
• 1 pinch (s) nutmeg
• 4 tablespoon heavy cream
• 1 tablespoon, heaped butter

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Instructions

1. Preheat the oven to 180 degrees circulating air.
2. Cook the frozen leaf spinach according to the instructions on the packet. Cut the tomatoes into small cubes and drain in a colander or remove the seeds. Chop the onion and garlic and fry in half the butter in a pan. When the spinach is ready, add the onion and garlic mixture to the spinach and stir in 2 tablespoons of cream with salt, pepper and nutmeg.
3. Melt the remaining butter in a pan and beat the eggs in it. Add 2 tablespoons of cream, salt and pepper. Mix everything well, so make scrambled eggs. Place the finished scrambled eggs in a baking dish and spread over the surface. Top with the spinach and the diced tomatoes. Spread the cheese evenly on top.
4. Put in the oven and bake for about 10 minutes until the cheese is lightly brown.
5. A baguette goes well with it or you can eat it in the low carb version.