Tomato, Spinach, and Mozzarella Egg Bake

Back home again!  Wow this summer has been busy!  But no more traveling for a while.  School starts on Monday so time to get back in the groove of things :)  We spent the past week with family and friends in Michigan and though we had a great time we are all happy to be back in Kansas again.

Michigan was a fun filled week of cook outs, carnival food, and the local favorite grease pits.  Even though we hiked and climbed dunes at Sleeping Bear Dunes National Park and walked miles at the Coast Guard Festival we are still feeling (and seeing!) the effects of eating all that yummy goodness for a week.  I planned a nice light meal that will fill everyone up tonight without killing our waistline and to help get us back on track ;)

Egg Bakes are so simple and easy to prepare.  We decided to pack ours with tomato, spinach, and mozzarella.  But you can add whatever you like or have on hand.  Mushrooms, olives, ham, turkey, peppers, onions...the possibilities are endless!  Top with some sour cream (or greek yogurt), hot sauce, or salsa (I have some homemade that I canned and it is perfect!).

Tomato, Spinach, and Mozzarella Egg Bake
1 -  5 oz container of baby spinach
1 tsp extra virgin olive oil
2 - green onions, sliced
1-1/2 cups shredded mozzarella cheese, part skim milk would be best
1 Tomato, seeded and diced
8 eggs, beaten
1/2 tsp paprika
1/2 tsp oregano
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp onion powder
1/4 tsp garlic salt

1. Preheat oven to 375 degrees and prepare a 9x12 glass baking dish by oiling the bottom and sides then set aside
2. Heat olive oil in a large skillet over medium-high heat
3. Add spinach and stir until spinach is just wilted, about 2-3 minutes
4. Spread spinach in the bottom of the glass baking dish
5. Top with mozzarella cheese, green onion, and tomato
6. In a small bowl combine eggs with seasoning and pour over veggie mixture
7. Using a fork gently stir the eggs and veggies to combine
8. Bake for 35 minutes or until eggs are set and starting to brown
9. Cool for 5 minutes, slice, and serve warm with desired toppings

Now how easy is that?  Super simple and delicious!  Plus it doesn't kill the waistline.  You could make it even better by using egg substitute or just egg whites (but don't forget to accommodate for those changes).

Below is the nutritional value per serving.  This recipe yields approximate 12 servings.

Nutrition Facts

Serving Size 82 g

Amount Per Serving

Calories  128 Calories from Fat  75

% Daily Value*

Total Fat  8.3g 13%

Saturated Fat  4.0g 20%

Cholesterol  142mg 47%

Sodium  310mg 13%

Total Carbohydrates  2.1g 1%

Sugars  0.9g

Protein  11.5g

Vitamin A 31% • Vitamin C 8% Calcium 25% • Iron 6%

Nutrition Grade B

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in sugar
• High in calcium
• High in phosphorus
• High in riboflavin
• High in selenium
• Very high in vitamin A

Bad points

• High in saturated fat
• Very high in cholesterol