Spinach and Potato Casserole

Timing for Preparation:

Half an hour for preparation and half an hour for baking equals 45 minutes.
What you need:

500 grammes of potatoes
one onion
2 cups of spinach
a quartet of chicken eggs
100 milligrammes of soft blue cheese
Fifty grams of firm mozzarella cheese
Veggie frying oil
To taste, add salt, black pepper, and dried garlic.

What to do:

Turn the oven on high heat (180°C/356°F).
Chop the potatoes and boil them in salted water until they are soft.
Chop the onion and cook it in vegetarian oil until it becomes translucent.
Stir in the spinach and sauté until the spinach wilts.
Combine eggs, soft cream cheese, garlic, and pepper in a bowl and whisk until thoroughly combined.
Make a combination of the cooked potatoes, spinach, and eggs.
Before placing in the oven, sprinkle grated mozzarella cheese on top.
After 30 minutes, check to see whether it’s golden brown.

Recommended Serving Sizes:

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As a main course, serve with a salad on the side.
Ideal for accompanying grilled seafood or meats.
Hints for Recipes:

Make sure the potatoes are cooked until they are almost soft, but not mushy.
To have the most taste, choose spinach that is fresh.
Advantages to Your Diet:

Eggs and cheese are good sources of protein.
Vitamin and mineral dense, thanks to potatoes and spinach.
Nutritional Details:

No gluten.
Halal. Storage:

Put any leftovers in a sealed jar and refrigerate for no more than two days.
Before serving, reheat in the oven or microwave.
What Makes This Recipe So Delightful:

Easy and fast to make.
Healthy and satisfying.
Perfect making meals ahead of time and for using up leftovers.
In essence:

Whether you’re looking for a quick and simple dinner or a healthy side dish, this potato and spinach casserole will not disappoint. The cheesy delight and healthy tastes are waiting for you.