Recipe: Spinach Oven Omelet (using cottage cheese)

SPINACH OVEN OMELET

"Serve your oven omelet with a fruit salad and muffins for a quick summer supper or brunch."

4 large eggs, beaten
1 (10 ounce) package frozen chopped spinach*, thawed and drained well (squeeze defrosted frozen chopped spinach with your hands or between two salad plates to remove as much liquid as possible)
1 (16 ounce) container lowfat cottage cheese
1/4 cup grated Parmesan cheese
1/2 cup grated Swiss cheese*
1/2 teaspoon beau monde seasoning**
Dash Tabasco sauce
Dash grated nutmeg
Salt and pepper

Heat oven to 350 degrees F. Spray a baking dish with nonstick cooking spray and set aside.

Combine eggs and spinach in a large bowl. Add cheeses and seasonings, mixing well. Pour into prepared dish.

Bake 35-40 minutes, until puffed and golden brown on top.

*I use spinach and Swiss cheese as the main ingredients, but feel free to substitute your favorite vegetables. Broccoli and Cheddar are a nice combination, or use mozzarella and defrosted pepper and onion stir-fry blend for a Mediterranean flavor.

**Beau monde seasoning is a combination of salt, onion and celery seeds. I use it often in dishes that include spinach. If you can't find it at the supermarket, substitute 1/4 teaspoon each of celery salt and onion powder.

Makes 4 servings
Source: Karin Calloway to The Augusta Chronicle, July 4, 2001