Keto Cheesy Spinach and Egg Casserole

makes 8 servings (2 net carbs each)

Preheat oven to 375F and place rack in center position.
In a 12-inch skillet, cook the spinach oven medium-high heat, turning frequently, until it wilts, about 2-3 minutes.
Spray a 9x13 or similar baking dish with nonstick spray.
Arrange in an even layer, the wilted spinach; followed by the mozzarella and then the scallions.
In a medium mixing bowl, beat the eggs together with the Jane’s Crazy Mixed Up Salt.
Pour the egg mixture evenly over the spinach, cheese, and scallions (make sure everything distributed evenly throughout the baking dish).
Bake in preheated oven for 30-35 minutes.
Rest for 10 minutes before serving.

To make a smoked salmon variation: Add 2 additional eggs, 6 ounces of chopped smoked salmon, 1 teaspoon of capers, and replace the cheddar cheese with an equal amount of shredded gruyere.

if you don’t have fresh spinach on hand, you can substitute about a 12-ounce bag of thawed frozen spinach that has been squeezed dry and chopped.

Keto stats: each serving contains 196 calories, 17g protein, 13g fat, 4g carbs, 2g fiber (net carbs: 2g)

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