New Egg Casserole

Around Easter I wrote about an egg casserole I'd invented that allowed for infinite variation. Well, my local Kroger put eggs on sale for 99c/dozen recently, and I bought... well, a lot of eggs. A whole lot of eggs. (I have two refrigerators and two deep freezes. I can work a loss-leader sale like nobody's business.) As a result, I've been making egg casseroles, and I came up with a new version last night. Loved it! This would be great for breakfast, lunch or supper, and it could be your ace in the hole if you have vegetarians coming over.

Spinach-Mushroom Casserole

4 ounces chopped mushrooms
1 medium onion, chopped
1 tablespoon butter
6 eggs
1 cup cottage cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt or Vege-sal
1/4 teaspoon pepper
1/4 teaspoon nutmeg
10 ounces frozen chopped spinach, thawed and drained

Preheat oven to 325, and spray an 8x8" baking dish with non-stick cooking spray. If you use a glass baking dish you can make this in advance and then microwave it to reheat it.

Start your mushrooms and onions sauteing in the butter over medium-low heat.

In the meanwhile, crack your eggs and measure your cottage and Parmesan cheeses into a mixing bowl, preferably one with a pouring lip, and whisk them up. Now go stir your onions and mushrooms!

Measure the salt, pepper, and nutmeg into the eggs and cheese, and whisk again. Stir your veggies again.

Dump your thawed spinach into a strainer and press it hard with the back of a spoon to get out the excess water. Be diligent; spinach can hold a lot of water! Now add it to the egg and cheese mixture.

Okay, by now your onions are translucent and your mushrooms have softened and changed color. Add them and the mushrooms to the egg mixture, and whisk everything together well. Pour into the prepared baking dish, and place in oven. Bake for 1 hour, or until puffed and turning gold around the edges. Cut in squares to serve. You can top this with a little extra Parmesan if you like, but it's not essential.
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Assuming 9 servings, each will have: 114 Calories; 6g Fat ; 10g Protein; 4g Carbohydrate; 1g Dietary Fiber

However, that's a pretty small serving for dinner! I'd consider that a breakfast serving. I'd figure on 4 dinner servings, at most. That would yield: 256 Calories; 14g Fat; 23g Protein; 10g Carbohydrate; 3g Dietary Fiber

If you're warming the whole thing up in the glass baking dish, try heating it for 5-6 minutes at 5 or 6 power, rather than a shorter time at a higher power. One serving heats up nicely on a plate at 1-2 minutes on 7 power.

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I think no one can guarantee

@peachie909 - I think no one can guarantee anything not any drug. You take them because your doctor recommend you to go for it to get the benefits and if you do not get it, your doc changes or alters the regimen. So get my point here what i mean to say is just do what you can do, don't think too much on that. Do your exercises, yoga routine, good diet habits, good lifestyle and you are on your way to be healthy. But that does not really mean that you will not have any disease in the future but chances are very low.

Regarding the recipe, i would definitely try it out.

YUM!

I just made this casserole for breakfast for our seventh wedding anniversary and all I can say is YUM! My husband is the type of person who has a hard time gaining weight and does weight training 3-4 times a week. He's always worried when I make my "diet" food that it will make him lose weight. I explained to him that the food I make contains a lot of protein that will help him build muscle. Also, I'm convinced it will help with his high blood pressure.

Bottom line is we want to say thanks for this fantastic recipe! The hardest part of it was waiting the hour for it to bake!

Questions Questions Questions

Dana-

About buying tons of eggs- do you freeze them and if so do they freeze well?

Another question for ya... this last week I discovered roasted & salted soy nuts. I love, love, love them so much! But I know you have said before that soy is not as good for us as we used to think. Should I stay away from the yummy buggers, or is it okay to eat them sometimes? My kids love them too, but I don't want them to be eating something that's not healthy in the long run. What do you think?

Thanks for all you do,

Johnnie Ann in New Mexico

Answers, Answers, Answers

I don't freeze the eggs, though I've read you can. I've found instructions for freezing eggs in old cookbooks and "Hints from Heloise" books. You can freeze the whites and yolks together, or separate them. If you're freezing the whites and yolks together, you break the yolks and stir them up with the whites, if you're freezing yolks alone, again, you break them and stir them up. Whites, obviously, just run together.

Then you add a little salt or a little sugar, depending on whether you're planning to use the thawed eggs for sweet or savory applications. I disremember the quantity, but I could look it up, if you (or anyone else) would like. You freeze 'em in snap-top containers, with just enough headspace to allow for freezing. Obviously, you couldn't use these for fried eggs, but you could use thawed whole eggs for scrambling, omelets, or casseroles, and thawed egg whites for whipping.

However, despite the modern notion that eggs are terribly perishable, our ancestors kept them for months without refrigeration. They'd rub the shells with fat or wax to prevent evaporation, and keep them in a cool place. I assume they weren't likely to use old eggs raw. (I do know that French toast was invented to use up bread and eggs that were too stale to use up any other way.)

I wouldn't use old eggs raw either, despite refrigeration; those few eggs I use in raw applications I buy fresh -- and I usually use local, small farm, pastured eggs, which I consider safer than factory-farm eggs. And eggs more than a couple of weeks old aren't great fried, though they're actually better than fresh eggs for hard-boiling; they're less likely to stick to their shells.

I also use older eggs for scrambling, in casseroles, quiches, and in other cooked applications -- low carb baked goods and the like.

But eggs just don't get that old in our house. Most days we go through 7 to 8 eggs -- I usually have two or three for breakfast, my husband takes a couple of hard boiled eggs for lunch, and Jed and Nick eat raw eggs and plain yogurt for breakfast. At that rate, even 20 dozen will last only a month.

As for the soy beans, I'm not sure you have to ban them altogether, but I'd go easy. Don't know how old your kids are, but keep in mind that soy beans are a big source of plant estrogens. No one is quite sure how those plant estrogens affect children who are going through puberty.

Have some nice peanuts, instead.

Unrelated but Relevant

http://www.everydayhealth.com/publicsite/ShowArticle.aspx?IsP=news/616/news616435.xml&dp=2008/06/12&q1=&cen=&xid=nl_EverydayHealthHeartHealth_20080614

Hi Dana,

I just wanted to share an article regarding what sounds like the beginnings of research for the next big 'mircle' drug for treating high cholesterol. What's interesting is that midway through the article, they address high carbohydrate intake as a factor, but never mention that if you limited carbohydrate intake you might not need this new drug. Or am I just crazy???

Take care,

Susan

Article on cholesterol

No, you're not crazy.

The thing that really strikes me about this article is that they're still working on the supposition that fats in the blood are the cause of heart disease, a hypothesis I consider to be unproven at best. Doesn't seem to occur to them that the problem is not the high blood fats, but the condition that leads to high blood fats: Hyperinsulinemia, brought on by dangerously high carbohydrate consumption.

This is the problem with the term "risk factor" -- it sure sounds like it means "increases risk." It doesn't. It just means "This thing happens along with the thing we want to prevent" -- correlates with it. And if one sentence should be painted on every research facility's wall, it's "Correlation is not causation." Just because two things happen together does not mean one of them is causing the other. Illustration of that point: In any elementary school in the country, you'll find that over all the children with the biggest feet are the best spellers. Why? Because the older the kid, the bigger the feet are likely to be -- and the more practice he or she has had in spelling. Doesn't mean that wearing tight shoes will keep a kid from spelling well, nor does it mean that lots of spelling practice will make their feet grow.

In just the same way, just because people who get heart disease are more likely than the general population to have elevated cholesterol, this doesn't mean that high cholesterol causes heart disease. Nor does it mean that taking drugs to lower cholesterol will necessarily reduce the risk of heart disease. This was illustrated clearly by the recent tests that showed that Vytorin was quite effective at lowering cholesterol, yet completely ineffective at preventing plaque in arteries.