Ingredients
• Greens: 4–5 cups fresh spinach leaves (washed and roughly chopped).
• Protein: 6 large eggs.
• Cheese: 1.5 cups shredded Cheddar or Monterey Jack cheese.
• Aromatics: 1 medium onion (finely chopped).
• Seasoning: Salt and pepper to taste, plus a pinch of nutmeg or garlic powder if desired.
• Healthy Fat: 1 tablespoon olive oil or butter for sautéing.
Preparation Steps
1. Sauté Aromatics: Heat the oil in a large skillet over medium heat. Add the finely chopped onions and sauté until soft and translucent.
2. Wilt Spinach: Add the chopped spinach to the skillet with the onions. Sauté for 2–3 minutes until just wilted. Important: Drain any excess liquid from the pan so the bake doesn’t become soggy.
3. Whisk Eggs: In a large bowl, whisk the eggs with salt and pepper.
4. Combine: Stir the sautéed spinach, onions, and 1 cup of the shredded cheese into the egg mixture.
5. Assemble: Pour the mixture into a greased 8×8 inch glass baking dish. Top with the remaining 1/2 cup of cheese.
6. Bake: Bake at 375°F (190°C) for 25–30 minutes, or until the center is set and the cheese on top is bubbly and golden brown, as seen in your photo.
7. Rest: Let it sit for 5 minutes before slicing into squares.
Tips for a Perfect Bake
• The Moisture Secret: Spinach holds a lot of water. After wilting it, you can even squeeze it with a paper towel to ensure the bake stays firm and “cake-like” rather than watery.
• Vary the Cheese: For a sharper flavor, use half Cheddar and half Feta or Parmesan.
• Meal Prep: This dish reheats beautifully in the microwave or air fryer, making it a great sugar-free breakfast for the whole week.