| 7 | 30 | 152 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 25 min | 7 |
| 1 tbsp | Extra virgin olive oil (divided) |
| 1 medium pepper(s) | Red bell pepper (chopped) |
| 3 cup | Baby spinach |
| 1 cup | Cherry Tomatoes (halved) |
| 3 stalk(s) | Green onion (chopped) |
| 11 large | Egg |
| 2/3 tsp | Sea Salt |
Preheat the oven to 400oF (204oC). Grease a baking dish with half of the oil.
Add the remaining oil to a pan over medium heat. Add the peppers and cook for about five minutes or until just tender and starting to brown. Add the spinach, tomatoes, and green onion. Continue to cook until the spinach wilts. Transfer the vegetables to the prepared baking dish and arrange them in an even layer.
Add the eggs and salt to a bowl and whisk well. Pour the egg mixture into the baking dish.
Bake for 23 to 25 minutes or until the eggs have set and are firm to touch. Cut into squares and enjoy!
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: An 8.5- x 11.5-inch baking dish was used to make six servings. You can also make this in a 9 x 9-inch baking dish.
More Flavor: Use milk instead of water. Season the vegetables with your favorite dried herbs and spices.
Veggies: This recipe works well with nearly any vegetable. Use kale, steamed broccoli, cooked sweet potato, red onion, or mushrooms instead.
| Meat Alternative | 0.9 |
| Vegetables | 1.0 |
