226.8 g mushrooms
4.93 g minced garlic
9.86 g olive oil
283.5 g frozen spinach
29.57 g grated parmesan
4 eggs
453.59 g cottage cheese 4%
118.29 ml heavy cream
4.93 g salt
2.46 g pepper
1.23 g nutmeg
56 g shredded mozzarella
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings6 servings
Calories253kcal
AuthorBrenda Bennett

226 8 g mushrooms 4 93 g minced garlic 9 86 g olive oil 283 5 g frozen spinach 29 57 g grated parmesan 4 eggs 453 59 g cottage cheese 4% 118 29 ml heavy cream 4 93 g salt 2 46 g pepper 1 23 g nutmeg 56 g shredded mozzarella

Preheat oven to 350 degrees.
Thaw frozen spinach and drain, squeeze out as much water as possible. Set aside.
Thinly slice mushrooms.
Heat oil and garlic in a large skillet. Add mushrooms and cook until tender.
Add spinach to mushrooms and salt, pepper and nutmeg cook until spinach is heated through.
Drain spinach/mushroom mixture in a colander.
Grease a 9 inch pie plate then sprinkle parmesan all around to coat plate.
In a bowl, whisk eggs then add cream and cottage cheese and stir well.
Stir in mushrooms and spinach mixture.
Pour into pie dish. Sprinkle with mozzarella.
Place pie dish on a baking sheet and cook for 50-60 minutes or until set in center and browned around edges.
Turn oven off and allow to sit in oven for 10 minutes.
Stand 10 more minutes before slicing.
Notes
Net Carbs: 5g
This recipe was first posted in April of 2014 and updated with video in January 2020.
Nutrition
Serving: 1slice | Calories: 253kcal | Carbohydrates: 7g | Protein: 18g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 131mg | Sodium: 825mg | Potassium: 410mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5882IU | Vitamin C: 4mg | Calcium: 206mg | Iron: 2mg