- 1 medium onion, finely chopped (about 1 1/2 cups)
- 1 teaspoon olive oil
- 1 bag of spinach
- 6 eggs
- 6 egg whites
- 1 cup light sour cream
- 1/3 cup chopped fresh Italian parsley
- 1 1/2 cups cooked, diced ham (about 7 ounces)
- 2 1/2 cups grated reduced-fat Swiss or sharp Cheddar
Instructions
- In a medium-size skillet, sauté the onions in olive oil until soft and translucent, about 5 minutes. Add the spinach and cook until just wilted, about 1 minute. Let cool.
- In a bowl, beat together the eggs and egg whites. Stir in the sour cream, parsley, ham, spinach mixture and 2 cups of the cheese.
- Pour the mixture into a greased 9- by 13-inch baking dish. Cover it with plastic wrap and refrigerate overnight or bake it (uncovered) immediately.
- Heat the oven to 375°. If the casserole was refrigerated overnight, let it sit for 15 minutes at room temperature. Bake until it has set, about 35 to 40 minutes.
- Sprinkle the casserole with the remaining cheese and bake until the cheese melts, about 3 minutes. Serves 12.
