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

Directions

Cut a 3 0z. piece from a log of goat cheese and put in the freezer to chill while you prep other ingredients. Preheat oven to 375F/190C. Measure 1/2 cup low-fat cottage cheese, put in a fine strainer, and rinse with cold water. Cut off the root end and dark green part of the leek, then cut into fourths lengthwise and slice into thin pieces. Leeks are usually dirty, so I washed the sliced leeks in the salad spinner and spun dry. Heat olive oil in a frying pan with tall sides, then add leeks and saute 3-4 minutes. Then add the spinach leaves and saute 3-4 minutes more. While vegetables are cooking, lightly beat the eggs with Spike Seasoning, salt and pepper. Remove the goat cheese from the freezer and crumble it as finely as you can. Spray a 8″ x 8″ casserole dish with nonstick spray. Spread spinach/leek mixture in the bottom of the dish, then layer on cottage cheese and goat cheese. Pour egg mixture over, then use a fork to gently stir so the veggies and cheese are evenly distributed in the eggs. Bake 20-25 minutes, or until eggs are set and lightly browned. The casserole will puff up slightly as it bakes, but will settle down when it cools for a few minutes. Cut into pieces and serve hot. I eat this with a dollop of low-fat sour cream.