Instructions

• Preheat the oven to 350°F. Lightly grease a 9 x 13-inch baking dish and set aside.
• Heat a large skillet over medium heat and add 1 tablespoon butter. When the butter is melted, add the 10 ounces fresh spinach in batches if necessary so it fits in the pan.
• Season the spinach with salt and pepper to taste and cook, stirring, until wilted and tender (about 2 minutes). Remove the pan from the heat.
• Transfer the cooked spinach to a colander or a clean bowl and press or squeeze out as much excess liquid as possible. Let the spinach cool for a minute or two.
• In a large mixing bowl, whisk together the 16-ounce container of egg whites, the 2 large eggs, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and additional salt and pepper to taste until blended.
• Fold the drained, cooled spinach and 2 cups of the shredded cheese into the egg mixture until evenly combined.
• Pour the mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1/2 cup shredded cheese evenly over the top.
• Bake uncovered for 25–30 minutes, until the center is set. A knife inserted in the center should come out clean or an instant-read thermometer should register 160°F.
• Let the egg bake rest for a few minutes before slicing and serving.