Baked Spinach Casserole

Baked Spinach Casserole

10 ounces frozen chopped spinach — thawed and drained
4 ounces canned mushroom slices — drained and chopped
4 each large eggs
4 tablespoons half and half
4 tablespoons shredded parmesan cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 cup lowcarb tomato pasta sauce
1 cup shredded mozzarella cheese

Preheat oven to 350f. Spray an 8×8 baking pan with cooking spray.

Beat eggs with a fork then stir in all the spices, the half and half and the parmesan cheese. Mix well then stir in the spinach and mushrooms. Spoon into the prepared pan and tap to settle into an even layer.

Bake, uncovered, for 20 minutes then spread the pasta sauce on top and sprinkle on the cheese. Bake an additional 15 minutes.

Remove from oven and let sit 15 minutes before cutting.

6 Servings. Per Serving: 158 Calories; 10g Fat, 3g Net Carbs.