Spinach and Mozzarella Egg Bake

Ingredients

• 5 oz. organic fresh spinach
• 1-2 tsp. olive oil
• 1 1/2 cups grated mozzarella cheese
• 1/3 cup thinly sliced green onions
• 8 eggs, beaten
• 1 tsp. Spike seasoning
• Salt and fresh ground black pepper to taste

Directions

1. Set your oven to 375F/190C. Coat a glass or crockery casserole dish, 8 1/2 inch by 12 inch, with olive oil or nonstick spray.
2. Warm the oil in a large frying pan, then add the spinach in one batch. Stir it only until it wilts, about 2 minutes.
3. Move the spinach into the prepared dish and spread it out to cover the bottom. Scatter the grated cheese and sliced onions over the spinach.
4. Whisk the eggs with Spike Seasoning, or another seasoning mix, plus salt and fresh ground pepper to taste.
5. Pour the eggs over the spinach and cheese, then gently mix with a fork so the eggs, greens and cheese are distributed evenly.
6. Bake for about 35 minutes, until the center is fully set and the top is beginning to brown lightly. Cool for about 5 minutes before slicing; the bake will sink a bit as it rests. Serve hot.
7. For weekday breakfasts, cut it into individual portions and store them in the fridge. Reheat in the microwave, but stop at 1-2 minutes so the eggs do not turn a little rubbery.