Description
One of our go-to recipes for our Keto-fiends and others trying to cut the carbs. this super versatile recipe is just a guideline. While I consider spinach and cheddar cheese to be the standard here, I’ve also had great results using other greens like chard or beet greens, and other cheese like Parmesan, Gouda, and Monterey Jack. It’s a great way to use some leftover bits of cheese from a party cheese board. And you can throw in those bits of Proscuitto or smoked sausage if you like, too!
Ingredients
- 1/2 to 1 cup chopped onion or shallot (or a combination)
- 1 pound fresh spinach, chopped (swiss chard or beet greens work here, too)
- 1/2 cup chopped sweet peppers (optional)
- 1 cup chopped mushrooms (optional)
- 1/2 cup cooked and chopped sausage, bacon, or ham (optional)
- 2 cups shredded Cheddar cheese
- 12 eggs
- 1/2 cup sour cream (plain, full-fat yogurt also works)
- 1/2 tsp salt
- 1/2 tsp cayenne pepper
Instructions
- Oil a 9×13 pan. Preheat oven to 350 degrees.
- Heat oil in large frying pan. Add onion and sautee over medium heat until transluscent.
- Add peppers and mushrooms if using and cook until softened and liquid is evaporated.
- Add chopped spinach or other greens, stirring over low to medium heat until wilted and liquid is evaporated. Spread in bottom of prepared baking pan.
- Add other cooked vegetables or cooked and crumbled bacon, sausage or other meat, distributing it evenly over the greens.
- Sprinkle 2 cups shredded cheese on top.
- Beat eggs, sour cream, salt and cayenne until well blended. I like to do this in a blender. Pour over cheese and veggies in the baking pan.
- Bake at 350 degrees for 25 to 35 minutes, or until knife inserted in center comes out fairly clean. Allow to cool 5 to 10 minutes before serving.