Spanakopita-inspired egg bake (428 cal. // 39g protein // 19g net carb // 20g fat for the entire dish)
Spanakopita-inspired egg bake (428 cal. // 39g protein // 19g net carb // 20g fat for the entire dish)
by joey-the-lemur
2 Comments
joey-the-lemur
This is a great dish to scale up or down your servings (I divide it in 2 to give me some room for a side of breakfast sausage or ham or toast with jam or…).
Sautee the onion and garlic over low heat until softened. Add the spinach and cook down until wilted. Let cool.
Scramble the eggs and egg whites with the yogurt until well-mixed. Season with salt and pepper. Stir in the herbs, feta, and onion/spinach mix.
Pour into a 5”x5” casserole dish and bake at 400F for about 30 minutes or until cooked through. Remove from oven and let stand 10 minutes before serving.
2 Comments
This is a great dish to scale up or down your servings (I divide it in 2 to give me some room for a side of breakfast sausage or ham or toast with jam or…).
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* 2 eggs
* 2 egg whites
* Nonfat plain Greek yogurt (24g)
* 1/4 white onion (100g)
* 3 cloves garlic
* Baby spinach (75g)
* Crumbled feta cheese (60g)
* Fresh dill, roughly chopped (~1-2 Tbsp)
* Fresh parsley, roughly chopped (~1-2 Tbsp)
Sautee the onion and garlic over low heat until softened. Add the spinach and cook down until wilted. Let cool.
Scramble the eggs and egg whites with the yogurt until well-mixed. Season with salt and pepper. Stir in the herbs, feta, and onion/spinach mix.
Pour into a 5”x5” casserole dish and bake at 400F for about 30 minutes or until cooked through. Remove from oven and let stand 10 minutes before serving.
Looks great!