1 pound frozen spinach, defrosted
1 cup shredded cheddar cheese
8 eggs
⅓ cup half-and-half
seasoning salt to taste
sour cream and sliced scallions for garnish
Preheat oven to 375 degrees. Line 8-inch-square pan with parchment paper.
Squeeze excess liquid out of spinach using a colander. Arrange the spinach in the prepared pan. Sprinkle the cheese evenly over the spinach.
Crack eggs one by one into a cup, making sure there are no shells, and then pour into a medium-sized bowl. Beat with a whisk. Add half-and-half and seasoning salt, mixing until blended. Pour egg mixture evenly over the spinach and cheese.
Bake for approximately 20 minutes, until the center is not jiggly.
Let sit for approximately 10 minutes, cut in squares. Add a generous dollop of sour cream and a sprinkling of scallion slices.