Description
A simple, high-protein egg bake packed with vegetables.
Ingredients
Scale
- 6 large eggs
- 1/2 cup milk (any type)
- 1 cup chopped spinach
- 1/2 cup chopped bell pepper (any color)
- 1/4 cup chopped onion
- 1/2 cup shredded low-fat cheese (cheddar or mozzarella)
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Cooking spray
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish with cooking spray.
- In a bowl, whisk together the eggs and milk until well combined.
- Stir in the chopped spinach, bell pepper, and onion.
- Season the mixture with salt and pepper.
- Pour the egg mixture into the prepared baking dish.
- Sprinkle the shredded cheese evenly over the top.
- Bake for 25 to 30 minutes, or until the center is set and a knife inserted comes out clean.
- Let it cool for 5 minutes before cutting into squares and serving.
Notes
- You can add 1/4 cup of cooked, crumbled turkey sausage for extra flavor and protein.
- Use any firm vegetables you have on hand, such as mushrooms or zucchini.
- For a lower-fat option, use egg whites instead of whole eggs.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 180
- Sugar: 3
- Sodium: 350
- Fat: 10
- Saturated Fat: 4
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 16
- Cholesterol: 190
Keywords: high protein, egg bake, vegetable frittata, breakfast casserole, low fat breakfast