Brunch

Spinach and Broccoli Egg Bake is for Breakfast.

Spinach and Broccoli Egg Bake takes 15 minutes to prepare.

Spinach and Broccoli Egg Bake takes 30 minutes to cook.

Spinach and Broccoli Egg Bake makes 6 servings.

The ingredients for Spinach and Broccoli Egg Bake are:

4 large eggs plus 8 extra whites
2 c chopped fresh spinach
1/2 c chopped broccoli
2 cloves garlic, 1 tsp oil, 1 tbsp balsamic vinegar
1 tbsp sundried tomato spread
1/2 cup sliced onion
1/2 cup 1% cottage cheese
1/2 cup 1% yogurt
4 tbsp ground flax

Here is how you make Spinach and Broccoli Egg Bake:

Makes 6 servings.Beat eggs, add sundried tomato spread, cottage cheese, yogurt and flax and combine well. Add broccoli.Saute 1/2 cup onion in oil, add 2 cloves crushed garlic. Add spinach and splash with balsamic. Toss, and saute for a few minutes. Add veg to egg mix.Lightly oil 9 x 9 " pan and pour in mixture. Bake at 350 for approximately 30-40 minutes.Cool and slice into 6. Keep refridgerated. I pop a slice in the toaster (yep!) in the morning. Sometimes I make a sandwich out of it - or they are even good cold on the run.Makes a great part of a healthy low cal high protein breakfast. Serve with a piece of toast.Number of Servings: 6Recipe submitted by SparkPeople user LISAANORTH.

The nutritional information for Spinach and Broccoli Egg Bake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 158.7

• Total Fat: 7.9 g
• Cholesterol: 143.0 mg
• Sodium: 245.7 mg
• Total Carbs: 7.5 g
• Dietary Fiber: 2.0 g
• Protein: 16.6 g