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Add a photoThis is my go-to recipe for lunch on the weekend, it's easy to throw together while using up veggies left over from the week.
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Ingredients
- 1 shallot, diced
- 5 cherry tomatoes, quartered
- 1/2 cup fresh spinach
- 2 eggs + 1 egg white
- 2 tablespoons skim milk
- 2 tablespoons Parmesan cheese
- Salt, Pepper, Olive Oil, PAM Cooking Spray
Directions
- Preheat oven to 425°F. Spray baking dish with PAM. Set aside.
- Sauté shallot and tomatoes over medium heat with a drizzle of olive oil, salt and pepper for 2-3 minutes until shallot is translucent. Add spinach and sauté an extra 1-2 minutes until wilted.
- Whisk eggs and milk vigorously 1 minute until slightly frothy. Add in cheese.
- Pour eggs and vegetables into prepared dish. Bake 8-12 minutes until eggs are set and top is slightly browned. Enjoy immediately.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 333g | |
| Calories 109 | |
| Calories from Fat 33 | 30% |
| Total Fat 3.73g | 5% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 189mg | 8% |
| Potassium 789mg | 23% |
| Total Carbs 13.44g | 4% |
| Dietary Fiber 3.6g | 12% |
| Sugars 9.11g | 6% |
| Protein 7.67g | 12% |
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