Cooking spray (canola or olive oil)
1 Tbsp olive oil
1 medium onion, diced
7 oz baby spinach (fresh, not frozen)
10 large eggs
7 oz grated or shredded low-fat mozzarella cheese
2 Tbsp skim milk
1/2 tsp dried thyme leaf
1/2 tsp fresh black pepper
2 Tbsp grated romano or asiago cheese
Preheat oven to 375°F. Prepare a casserole dish by spraying with cooking spray.
In a nonstick frying pan, heat the olive oil, and sauté the onion for 2 minutes. Add the spinach, and stir for 2 minutes, until the spinach wilts. Spread the spinach mixture in the bottom of the casserole dish.
In a large bowl, whisk the eggs until frothy. Then, stir in all of the remaining ingredients. Pour the mixture into the casserole dish. With a fork, stir gently, here and there, to bring some of the spinach to the surface.
Bake for 35 minutes, until the casserole is lightly browned and a bit puffy. Remove from the oven and let cool for 5 minutes before eating.(Can be made up to one day ahead. Cool, cover and refrigerate. To reheat, uncover and place in a 350F oven for 15-20 minutes. Or, cut into individual portions and reheat in the microwave.)