This easy casserole, which can be assembled up to one day ahead, is a delicious combination of nutrient-dense veggies and a tangy cheese topping.
3 packages (10 ounces each) frozen chopped spinach
2 packages (10 ounces each) frozen chopped Swiss chard (Use
additional chopped spinach instead, if desired.)
3 large eggs, beaten
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon ground pepper
6 ounces extra sharp cheddar cheese, grated
1. Defrost spinach and Swiss chard; pour off excess water and squeeze dry. In a large bowl, mix spinach, Swiss chard, eggs, sour cream and nutmeg; season well with salt and pepper. Spread into a buttered shallow baking dish. Top with cheese.
2. Heat oven to 350°. Bake 40 minutes, until bubbly and browned on top.
Prep time: 10 minutes
Bake/Cook time: 40 minutes
Carbohydrates: 9.5 grams
Net Carbs: 5 grams
Fiber: 4.5 grams
Protein: 13 grams
Fat: 15 grams