Ingredients
6 large eggs
1/2 cup milk
1 red bell pepper, chopped
1 green bell pepper, chopped
1 cup sliced mushrooms
1 small onion, chopped
2 cups fresh spinach, chopped
1 cup shredded cheddar cheese
2 tablespoons olive oil
1 teaspoon garlic powder
Salt to taste
Black pepper to taste
1/4 cup fresh parsley, chopped
Instructions
Preheat oven to 375°F (190°C)
Grease a 9-inch round baking dish with olive oil
Heat a skillet over medium heat and sauté onion, red and green bell peppers with garlic powder until softened (4-5 minutes)
Add mushrooms and cook 2 minutes, then stir in spinach until wilted (2-3 minutes)
Let vegetable mixture cool slightly
In a large bowl, whisk together eggs, milk, salt, pepper, and parsley until smooth
Add cooked vegetables and shredded cheese to egg mixture, stirring until well combined
Pour mixture into prepared baking dish
Bake for 35 minutes until edges are golden and center is just set
Let rest 5 minutes before slicing into 6 portions
Notes
Use pre-shredded halal-certified cheddar to avoid pork-based enzymes
Vegetables can be customized (zucchini, cherry tomatoes, or kale work well)
Bake in a cast iron skillet for better browning
Reheats beautifully in oven (300°F/150°C for 12-15 minutes)
Freeze leftovers in airtight containers up to 1 month
- Prep Time: 15
- Cook Time: 35
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 portion
- Calories: 260
- Sugar: 1g
- Sodium: 650mg
- Fat: 17g
- Saturated Fat: 6g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 19g
- Cholesterol: 350mg