Eggs for dinner? You bet! Loaded with great stuff, you can make tonight’s dinner, fit, fun and impressively fantastic with this simple one pan dish.
Serves 4
8 eggs ¼ cup almond milk, unsweetened 1 tsp olive oil, extra virgin 1 clove of garlic, minced 1 handful baby spinach 1 small zucchini, sliced into thin coins 1 clove of garlic, minced 1 handful cherry tomatoes, halved 1 dash herbs and spice to taste (parsley, sage, paprika, turmeric, etc.) 1 dash salt and pepper
Directions:
1. Preheat oven to 375F.
2. Whisk together eggs and almond milk.
3. Heat an ovenproof skillet (e.g. cast iron) on the stove with the olive oil.
4. To the hot skillet add garlic, spinach, and zucchini. Cook for 1-2 minutes until the spinach wilts and the zucchini starts to soften. Then add the tomatoes, herbs, spices, salt, and pepper and cook an additional minute or two.
5. Pour in the eggs and place the skillet into the preheated oven and bake for 20-30 minutes, until eggs are set.
Serve and enjoy!
Tip: Feel free to substitute your veggies and use what you have on-hand. Try diced pepper instead of tomatoes, or chopped kale instead of spinach. Have fun with this!
Nutrition Facts per serving: Calories per serving: 155 | Total Fat 10.3g | Saturated Fat 2.9g | Cholesterol 327mg | Sodium 146mg | Total Carbohydrate 4.3g | Dietary Fiber 1.1g | Total Sugars 2.4g | Protein 12.2g |
Vitamin D 31mcg | Calcium 84mg | Iron 2mg | Potassium 362mg
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
