Green Eggs and... Protein

Green Egg Bake (Pesto and Spinach)

GREEN EGG BAKE (PESTO AND SPINACH EGG BAKE)

Per Serving (1 of 8)

• Calories: ~99 kcal

• Protein: ~10.4g

• Carbs: ~1.8g

• Fat: ~5.2g

• Fiber: ~0.2g

Ingredients:

6 eggs

12 tbsp egg whites

1 cup cottage cheese

1 tbsp pesto

2 cups spinach

Salt and Pepper

½ tsp garlic powder

DIRECTIONS:

1.      Preheat oven to 350. Grease a 9x12 pan with olive oil spray. Cover with parchment paper so its hanging over edges. Spray olive oil on top of parchment paper. (This is important so there is nothing that sticks and you can just pop it out with parchment paper)

2.      In a small blender, add eggs, egg whites, cottage cheese, pesto, spinach and spices. Pulse until just blended. Don’t over blend.

3.      Pour egg mixture into greased pan.

4.      Bake at 350 for 30 min or until the eggs have set and no longer jiggle. Watch closely- mine have taken anywhere from 25-40 min depending on my toppings etc. I really think the magic of my egg bakes is slightly undercooking it so it has a sous vide texture.

5.      Let cool and cut into 8 equal squares.

**       I recommend 2 servings per breakfast