Ingredients
4 large eggs
1 1/2 cups fresh spinach, chopped
1 garlic clove, minced
1 tablespoon olive oil
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
1/4 cup shredded mozzarella or cheddar cheese (optional)
Fresh herbs such as dill or parsley (optional)
Instructions
Preheat the oven to 375°F (190°C)
In a small oven-safe skillet, heat olive oil over medium heat
Add minced garlic and sauté until fragrant, about 30 seconds
Add chopped spinach and sauté briefly until wilted, about 2 minutes
Beat the eggs in a small bowl and season with salt and pepper
Pour the eggs into the skillet with the spinach and garlic
Sprinkle cheese and fresh herbs (if using) over the top
Carefully transfer the skillet to the preheated oven and bake for 12 to 15 minutes, or until the eggs are set
Notes
Feel free to add any herbs or spices you like, such as paprika, chives, or thyme
This recipe can be made vegan by substituting eggs with a tofu scramble
Fresh spinach can be replaced with frozen spinach; be sure to thaw and drain well before using
Store leftovers in the refrigerator for up to 2 days
- Prep Time: 10
- Cook Time: 20
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 1g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 300mg