Ingredients
1 cup traditional basil pesto
6 large eggs
1 cup cherry tomatoes, halved
1 cup fresh spinach leaves
1/2 cup crumbled feta cheese
1/4 cup sun-dried tomatoes, chopped
2 tbsp olive oil
2 cloves garlic, minced
Salt to taste
Fresh black pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Heat 1 tbsp olive oil in an oven-safe skillet over medium heat
Saute garlic, cherry tomatoes, and sun-dried tomatoes for 4-5 minutes until blistered
Add pesto and 1 tsp salt, stirring to coat the pan
Stir in spinach until wilted, then add feta and crumble slightly
Beat remaining 1 tbsp olive oil into the 6 eggs with 1 tsp salt and pepper
Pour egg mixture into the hot skillet, transfer to oven, and bake for 18 minutes until set
Notes
For optimal protein, use high-quality feta (sheep’s milk varieties have the most protein)
Roasting cherry tomatoes enhances their sweetness
Meal prep tip: Layer ingredients ahead of time and bake just before serving
Adjust pesto quantity to desired creaminess
If using store-bought pesto, opt for versions without nut oils for halal compliance
- Prep Time: 10
- Cook Time: 18
- Category: High Protein Breakfasts
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Vegetarian (contains dairy)
Nutrition
- Serving Size: 1 serving (of 2)
- Calories: 400
- Sugar: 6g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 9g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 350mg