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Plan Z Phase: This is a Z3 (ZReboot) recipe. This makes a great side dish. It’s vegetarian and it works as a light entrée with a side salad too.

Serving Size: Makes enough for six side dish servings or four lunch-sized servings

Ingredients:

• Six large hands full of BABY spinach. You want a nice handful for each person because spinach wilts so much. 1-1/2 cups per handful or so.
• 6 eggs
• 4 oz of cream cheese, softened
• 1 cup of shredded cheddar cheese (or your choice of other hard cheese)
• 5 chopped green onions
• sea salt and pepper to taste
• tomato bits for garnish (optional)

Instructions:

In a large saucepan, add about 3” of water. Heat to boiling. Add the spinach in handfuls squishing it down into the water with a spoon. Cook on a medium boil for 3 minutes. Drain and cool. It’s going to look like a mess of spinach all boiled down.

When the spinach is cool you can make the crustless pie.

In a medium-sized bowl add the eggs and cream cheese. Blend with your mixer until it’s well mixed. You might still see some white bits from the cream cheese but that’s fine. Then add the cheddar cheese and onions. Stir by hand to incorporate them. Now break up the spinach so it’s not in a big blob and add it in. Stir. Season with salt and pepper.

Pour into a 9″ x 9″ ovenproof dish that has been sprayed with olive oil.

Bake at 425 degrees for 15 minutes or until lightly browned on top. Take out of the oven and let it rest on the counter for 5 – 10 minutes before you cut it to eat it.

Garnish with chopped tomato bits or cut up cherry tomatoes if you like.

This makes a great side dish. It’s vegetarian and it works as a light entrée with a side salad.

Enjoy!

Cheers,