Spinach and Egg Bake

  1. Spinach and Egg Bake


    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
    ˝ 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 ˝ 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 servings


  2. Might have to make some of this. It will make a good nukable breakfast in the morning
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  3. definately going to give this a shot!

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