1/2c Chopped onion
1 TBSP coconut oil for saute’ing
10 oz box Frozen spinach thawed and squeezed dry
¼ tsp salt
¼ tsp nutmeg
1/2 cup whole wheat flour
¾ tsp baking soda
1 ½ cup cottage cheese ( drain off extra liquid)
1 can evaporated skim milk
¼ c grated Parmesan cheese ( fresh if possible)
3 eggs slightly beaten (why I use whole eggs)
2 tsp coconut oil melted
Saute onion in 1 Tbsp coconut oil until translucent remove from heat and stir in nutmeg, salt, and spinach.
Whisk together WW flour , Baking soda and salt. Sprinkle over spinach mixture. Stir to combine.
In a separate bowl combine cottage cheese, milk, parmesan , eggs and 2 tsp coconut oil. Mix well. Add spinach mixture and pour into 9X9 casserole sprayed with nonstick spray. Bake 350* for 45-50 min. Let stand 5 min before cutting.