Bell Pepper & Spinach Egg Bake
Equipment
- 1 Pan
- 1 Baking Dish
- 1 Whisk
Ingredients
- 1 1/2 tsp Avocado Oil divided
- 1 Red Bell Pepper
- 2 cups Baby Spinach chopped
- 1/2 cup Cherry Tomatoes halved
- 3 stalks Green Onion chopped
- 8 large Eggs
- 1/2 cup Water
- 1/2 tsp Sea Salt
Instructions
- 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, water, 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!
Notes
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 a plant-based or lactose-free milk instead of water. Season the vegetables with your favorite herbs and spices. Veggies
This recipe works well with nearly any vegetable. Use cooked sweet potato, red onion, or mushrooms instead.
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 a plant-based or lactose-free milk instead of water. Season the vegetables with your favorite herbs and spices. Veggies
This recipe works well with nearly any vegetable. Use cooked sweet potato, red onion, or mushrooms instead.
Nutrition
Serving: 1ServingCalories: 117kcalCarbohydrates: 3gProtein: 9gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 248mgSodium: 302mgPotassium: 229mgFiber: 1gSugar: 2gVitamin A: 2262IUVitamin C: 31mgCalcium: 55mgIron: 2mg