I found this on the internet, I think on a Cabot cheese site, when looking for a way to use up some leftover egg whites. I like it for breakfast or brunch with fruit salad but it could easily be a side dish for dinner.

Ingredients

6 serv.

canola oil↗2 teaspoons
medium onion, finely chopped↗1
(10 ounce) package frozen spinach, thawed and drained↗1
light cheddar cheese (6 oz.)↗1 1⁄2 cups
large egg whites↗6
large egg↗1
fat-free cottage cheese↗1⁄3 cup
cayenne pepper↗1⁄4 teaspoon
salt↗1⁄8 teaspoon
nutmeg↗1⁄8 teaspoon

Step-by-step instructions

1
In a nonstick skillet over medium-high heat, heat oil.
2
Add onion and cook, stirring, for 5 minutes, or until translucent.
3
Add spinach and stir until moisture has evaporated, about 3 minutes longer.
4
Sprinkle cheese evenly in 9-inch pie plate coated with cooking spray.
5
Top with spinach mixture.
6
In medium bowl, whisk together egg whites, egg, cottage cheese, cayenne, salt and nutmeg.
7
Pour egg mixture evenly over spinach.
8
Bake at 375°F for 30 to 40 minutes or until set.
9
Let stand 5 minutes, then cut into wedges and serve.

Source: food.com

Original recipe ↗

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