Breakfast Casserole with Spinach, Leeks, Cottage Cheese, and Goat Cheese

(Makes 4 large or six small servings, recipe created by Kalyn.)
1 leek, white and light green part only (or use green onion or red onion if you don’t want to buy leeks)
2 tsp. olive oil
5-6 oz. baby spinach leaves, washed and dried if needed
10 eggs, lightly beaten
1-2 tsp. Season salt
fresh ground black pepper to taste
1/2 cup low-fat cottage cheese, rinsed with cold water and drained well
3 oz. Feta
Preheat oven to 375F/190C. Measure 1/2 cup low-fat cottage cheese, put in a fine strainer, and rinse with cold water. (If you prefer not to rinse the cottage cheese I think it would just make it a little creamier, but I always rinse.) Cut off the root end and dark green part of the leek, then cut into fourths lengthwise and slice into thin pieces. Leeks are usually dirty, so I washed the sliced leeks in the salad spinner and spun dry. Heat olive oil in a frying pan with tall sides, then add leeks and saute 3-4 minutes. Then add the spinach leaves and saute 3-4 minutes more. While vegetables are cooking, lightly beat the eggs with Seasoning salt and pepper. Spray a 8″ x 8″ casserole dish with nonstick spray. Spread spinach/leek mixture in the bottom of the dish, then layer on cottage cheese and goat cheese. Pour egg mixture over, then use a fork to gently stir so the veggies and cheese are evenly distributed in the eggs. Bake 20-25 minutes, or until eggs are set and lightly browned. The casserole will puff up slightly as it bakes, but will settle down when it cools for a few minutes. Cut into pieces and serve hot. I eat this with a dollop of low-fat sour cream.

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