MACROS (per serving w/bacon): P18.1g C8.3g F19.1g
MACROS (per serving w/out bacon): P10.6g C8.3g F8.6g
- 8 oz fresh spinach
- 1/2 cup grape tomatoes
- 8 oz chopped fresh mushrooms
- 1/4 cup chopped onion
- 2 tbsp chopped garlic
- 1/4 cup chopped bell pepper (any color)
- 8 whole eggs
- 1/2 cup crumbled feta cheese (divided in 2)
- 1/2 cup almond milk
- 1/2 cup oat flour (grind up oats in blender)
- 1/2 tsp baking powder
- 1/2 tsp pink salt
- 1/8 tsp black pepper
- 1/8 tsp cumin
- Cooking spray (coconut, avocado or regular olive oil)
- 1/2 cup crumbled bacon (OPTIONAL)
Fry bacon strips until crispy and then crumble them into small pieces. Set apart.
In a separate pan, with some cooking spray, saute garlic, onions and mushrooms until onions are translucent. Leave on low heat and prepare the rest in the meantime.
Preheat oven to 400°F.
Whisk eggs until creamy. Add half the feta cheese, almond milk, oat flour, baking powder and seasonings to the eggs and whisk until mixed.
Add the spinach to the mushroom mix and turn up the heat to medium. Saute for 1 more minute. Remove from heat and add to the egg mixture combining thoroughly.
Spray 2, 8-inch cake molds (or quiche molds if you have them) with cooking spray. Divide the mixture equally in both. Add the grape tomatoes on the surface. Sprinkle with equal parts bacon and then the remaining feta cheese. Bake for 20-25 minutes and check with a knife or toothpick.