Low-Carb Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese

Ingredients

• 1 leek, white and light green part only
• 2 tsp. olive oil
• 5-6 oz. baby spinach leaves, washed and dried if needed
• 10 eggs, lightly beaten
• 1-2 tsp. Spike Seasoning
• Salt and fresh ground black pepper to taste
• 1/2 cup low-fat cottage cheese, rinsed with cold water and drained well
• 3 oz. soft goat cheese, crumbled

Directions

1. Cut a 3 oz. piece from the goat cheese log and tuck it into the freezer so it firms up while you get everything else ready. Heat the oven to 375F/190C.
2. Measure out 1/2 cup low-fat cottage cheese, spoon it into a fine strainer, and run cold water over it. If you’d rather skip the rinsing, it will just be a bit creamier, but I’m firmly on team rinse.
3. Trim away the root end and the dark green section of the leek, then slice the leek lengthwise into fourths and cut those into thin pieces. Since leeks tend to hide dirt like it’s their job, wash the sliced leek in a salad spinner and spin it dry.
4. Warm the olive oil in a frying pan with tall sides, add the leeks, and cook them for 3-4 minutes.
5. Add the spinach leaves to the pan and keep cooking for another 3-4 minutes.
6. While the vegetables are on the stove, lightly beat the eggs with Spike Seasoning, salt, and pepper.
7. Take the goat cheese out of the freezer and crumble it as finely as you can.
8. Coat a 8″ x 8″ casserole dish with nonstick spray.
9. Arrange the spinach and leek mixture across the bottom of the dish, then add the cottage cheese and goat cheese in layers.
10. Pour the egg mixture over the top, then gently stir with a fork so the vegetables and cheeses are spread evenly through the eggs.
11. Bake for 20-25 minutes, until the eggs are set and the top is lightly browned.
12. The casserole will rise a little in the oven, then relax back down after it cools for a few minutes.
13. Cut it into pieces and serve it hot. You can eat it with a dollop of low-fat sour cream.