This recipe takes a little time to make, but it is well worth it and it makes enough to last 6 to 8 days - just be sure to keep it refigerated.
Spinach & Egg Bake
Ingredients:
6 whole eggs and 6 egg whites
2 bags spinach or 4 bundles (or substituted 2 cups broccoli florettes, or combine broccoli & cauliflower and carrots)
3 tomatoes, chopped (or use canned, diced tomatoes)
4 cloves garlic, chopped
1 lg onion, chopped
½ cup goat feta cheese, crumbled (or shredded cheddar depending on veggies)
1 tblsp extra virgin olive oil (I use Macadamia nut oil)
2 cups club soda
sea salt & coarse black pepper to taste
1 tsp hot chilies or ½ tsp nutmeg (optional)
2 cups shrimp, prawns, white fish, salmon, scallops, chicken or turkey
Grease 8X14 (lasagne) baking dish. In a skillet, add oil and lightly sauté onion, mushrooms, peppers and garlic. Wash spinach (if by the bunch), add to steamer, bring to boil and turn heat off, not lifting the lid. Let sit approximately 10 minutes. (If using broccoli, etc, don’t steam, add raw). In large bowl, break eggs and adding whites, whip with fork. Add club soda, salt and pepper chillies, or nutmeg. Stir and add to greased baking dish. Add spinach (or broc, cauli, carrots), tomatoes, cheese and protein. Top w/ parmesan cheese and bake at 350 for 45 minutes. Makes 6 to 8 servings.
