Vegetarian Egg and Spinach Casserole
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
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
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 degrees circulating air.
- 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.
- 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.
- Put in the oven and bake for about 10 minutes until the cheese is lightly brown.
- A baguette goes well with it or you can eat it in the low carb version.
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