One Dish, Three Meals

I sometimes have trouble getting enough protein for breakfast. You know the drill—you're running late, there's no time to cook, so you run out the door with peanut butter smeared on a piece of bread and a gulp of coffee. Or you stop by the nearest crack purveyor to get hopped up on beans and stalks (aka coffee and sugar).

There's not much about this spinach casserole that screams "breakfast"—it's much more obvious as a light lunch or as a side dish to dinner. But for some reason I started eating it for breakfast and found that it has the perfect blend of fat and protein to keep me satisfied through lunch. Now it's a breakfast standard for me. 

In addition to working triple-duty as a dish for any meal, I like how versatile it can be: switch out the cheeses; add mushrooms, garlic, and onions; add dill or basil; throw in some shredded chicken. I have a hunch that sliced grape tomatoes would add a lovely taste and color punch, as well (though they might mess with the liquid content; possible solution: add another egg).

It's certainly a guilt-free dish for any meal since it's healthy, low-fat, protein-rich, and full of calcium, which is why I'm posting it in honor of National Osteoporosis Month and Food Blogga's Beautiful Bones event.

Triple-Threat Spinach Casserole

1 16-ounce package of chopped frozen spinach, defrosted and drained (see note*)

1 16-ounce container of low-fat cottage cheese

1/4 cup Parmesan cheese, grated

1 cup shredded low-moisture, part-skim mozzarella cheese

2 eggs, lightly beaten

Heavy dash of white pepper

1/3 to 1/2 cup sliced almonds

Preheat oven to 350°. In a large bowl, combine all ingredients except almonds. 

Spray a 9x9-inch baking pan with nonstick spray and spread spinach mixture into it, smoothing top. Cook for about 45 minutes or as long as 1 hour and 15 minutes or until top is fairly set. Sprinkle with sliced almonds; continue to cook for another 15-25 minutes or until casserole is hard-set with little bubbling liquid visible. Cooking time will vary based on the original liquidity of the spinach.

Let cool slightly and slice into six equal portions. Serve hot or cold.

Serves 6.

*Note: Remove as much of the water as possible from the spinach as possible, or you will end up with a watery, runny mess instead of a firm-set casserole. I set the frozen spinach in a strainer over a bowl, cover with plastic wrap, and defrost in the refrigerator the day before I plan to make it. As it starts to defrost, I put something heavy on top (champagne bottles work well) to squeeze out more water. Just before using, I take a few minutes and press by hand to remove even more liquid.