Vegetarian egg and spinach casserole

Ingredients for 3 servings:

• 6 eggs
• 500 g leaf spinach, frozen
• 150 g tomatoes
• 1 onion(s)
• 1 large garlic clove(s)
• 200 g mozzarella, grated
• some salt and pepper
• 1 pinch(s) nutmeg
• 4 tbsp cream
• 1 tbsp, heaped butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

low carb, topped with cheese

Preheat the oven to 180 degrees Celsius (convection oven). Cook the frozen spinach according to the package instructions. Dice the tomatoes into small cubes and drain in a colander or remove the seeds. Finely chop the onion and garlic and sauté them in half the butter in a pan. When the spinach is ready, add the onion and garlic mixture to the spinach and stir in 2 tablespoons of cream with salt, pepper, and nutmeg. Melt the remaining butter in a pan and crack the eggs into it. Add 2 tablespoons of cream, salt, and pepper. Mix everything well to make scrambled eggs. Pour the scrambled eggs into a baking dish and spread them evenly. Add the spinach and diced tomatoes on top. Spread the cheese evenly on top. Place in the oven and bake for about 10 minutes, until the cheese is lightly browned. This goes perfectly with a baguette, or you can eat it in a low-carb version.