¼ CupUnsifted FlourSuch as Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour
½ TeaspoonBaking Soda
½ Teaspoon Salt
1PackageFrozen Chopped SpinachThawed (most packages are about 10 ounces)
½ White OnionMinced
1Medium JalapeñoFinely Chopped (leave out the seeds if you don’t want the heat)
1CupNonfat Cottage Cheese
1CupShredded Cheddar Cheese
1CupShredded Mozzarella Cheese
(Optional)Slivered Almonds or Green OnionsFor garnish
Preheat oven to 400 degrees Fahrenheit.
Beat eggs in a large bowl.
Mix in flour, baking soda, salt, and pepper.
Add spinach and all other ingredients (including melted butter). Mix well.
Pour egg mixture into a 9×13 inch baking dish. Place in oven and bake for 15 minutes. Reduce heat to 350 degrees Fahrenheit and bake for another 30-40 minutes until top is golden brown and it is bubbling along the edges.
Let cool slightly, slice, and enjoy!
This is a great one to make the night before and store in a gallon ziplock bag. Then pour the mixture into a baking dish the morning of!
I highly suggest wearing gloves when cutting the jalapeño. The oil from the pepper could really burn your eyes if you accidentally touch your eyes after cutting it!
You can sprinkle the finished egg bake with slivered almonds or green onions for garnish.