Breakfast Spinach Bake
Even though breakfast is in the title, this make-ahead recipe is great for any time of day and packs well for lunch. Designed to help you get into fat-burning mode, it’s a quick, tasty and sure-fire way to stay full for hours with its perfect dose of fat, protein and minimal carbs.
- 3 tablespoons grass-fed butter, ghee, or coconut oil
- 1 small onion, thinly sliced
- 4 cloves garlic, minced
- 1 cup broccoli florets, finely chopped
- 4 cups spinach, roughly cut
- 8 eggs, beaten
- 1/2 teaspoon sea salt
- 1/4 teaspoon dried oregano
Preheat oven to 350°F.
In a skillet, heat the butter over medium heat. Add onions and sauté for 3 minutes. Add garlic and broccoli and cook until softened (about 5 minutes).
Add spinach until just wilted, then pour eggs on top of veggies and shake pan to settle eggs into the vegetables. Season with salt and oregano. Move skillet to oven and bake for 20-25 minutes, or until cooked through.
Serve with 2 tablespoons salsa, if desired. To add more fat, serve with ¼ avocado, olives, or a drizzle with olive oil.
Net Carbs: 3g