My omelette bake with a PB slathered muffin
The more make-ahead type of breakfasts I get into my repertoire, the happier I am in the mornings. I found a great little spinach and mozzarella egg bake on Pinterest that needed a little tweaking.

I left out the olive oil it called for; you don't NEED oil to cook some spinach, seriously. I used nonstick spray instead, a little water if I thought steaming would be better. I also replaced the real eggs with liquid egg substitute. There's nothing wrong with real eggs...except for the extra calories and cholesterol...just saying. Also, the original recipe asked for green onions, but I don't normally have that laying around, so regular round onions it was. It also called for a specific type of spice, but I'm not about to go out an buy a whole bottle of some random spice mixture unless I KNOW I'm going to continue to use it. That being said, I decided to go with a little spicy flavor (i.e. cayenne) instead.

Anywho, the recipe is really simple overall and the result is pretty tasty. Since I'm only making food for myself, this will feed me for almost a week of breakfasts. YAY!

Spinach & Mozzarella Omelette Bake

Baked, cooled, and cut!
Makes 6 servings

  • 1 1/2 C egg substitute (or 8 eggs, beaten)
  • 5oz. fresh spinach (or frozen, thawed and squeezed of liquids)
  • 1/3 onion, diced
  • 1 C part-skim low-moisture mozzarella, grated/shredded (or your cheese of choice)
  • 1/4 tsp cayenne
  • Salt & pepper, to taste

  1. (If using frozen spinach, skip to next step). Heat a pan over medium heat, spray it with nonstick spray, and cook all the spinach until it's just wilted (approx. 3 minutes).
  2. Preheat oven to and spray a 1qt. casserole dish (or a square pan, if that's all you have) with nonstick spray.
  3. Layer spinach across the bottom of the casserole dish.
  4. (Optional: Cook onions over medium heat for approx. 3 minutes, or until desired tenderness). Layer onions over spinach in casserole dish.
  5. Layer cheese over onions, and sprinkle all your seasonings.
  6. Pour eggs evenly over the layered ingredients. Use a fork to help the egg move through the layers and mix the ingredients gently.
  7. Bake about 35 minutes. The top should be barely browned.
  8. Let cool about 5 minutes before cutting. Serve hot. Leftovers can be kept in the fridge; don't reheat more than 1-2 minutes in the microwave unless you don't mind the rubbery texture (45 seconds usually makes it hot enough for me).

(Original recipe that this was adapted from can be found here)

Don't be alarmed if the bake starts poofing up a lot. They're eggs, so it happens.
Cut and packed up the leftovers into a ziploc container for fridge storage.

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