I love this recipe because there is so much room to experiment with different cheeses, and even different vegetables. Try a broccoli, cheddar and bacon version, for example, or red pepper, mushroom and onion with pepper jack.
6 pastured eggs
1 pkg. frozen spinach, thawed (10oz aprox.)
4oz organic cottage cheese
2oz feta cheese
2oz shredded asiago cheese
Cooked uncured bacon, optional
Salt and pepper to taste
Heat oven to 350 degrees. Grease a square baking dish or pie pan with butter. Beat eggs in a medium bowl until fluffy, then add cottage and feta cheeses. Squeeze excess water from the spinach and mix it into the egg mixture. Add salt and pepper to taste, and crumbled bacon if desired. Pour into baking dish and top with shredded asiago. Bake for about 20 minutes or until eggs are cooked through and cheese is starting to brown on top.
This post is linked to Real Food Wednesday.