This breakfast casserole is a favorite of members of our weight loss clinic because it’s like a cross between a scramble and a frittata and packs a serious nutrient punch. It’s filling and savory and can be served any time of day—definitely not just for breakfast.
Eggs are an excellent source of lean, complete protein—an ideal nutrient for members of our weight loss clinic who are following a low carb diet. Lean protein fills you up and helps you build lean muscle mass so that you burn more calories on a daily basis. All the veggies in this dish make it a fiber- and nutrient-rich meal that will fill you up and keep you healthy.
The baby spinach is loaded with dietary fiber to fill you up, and is an excellent source of folate, vitamin A, C and other vitamins and minerals. Both the tomatoes and red peppers are rich in antioxidants such as beta-carotene and lycopene, as well as biotin, niacin, vitamins C, E and K. Portabello mushrooms contain lots of fiber and are a good source of potassium, phosphorus and the B vitamins.
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6 large eggs
4 tomatoes, diced
1 red bell pepper, diced
1/2 cup Portobello mushrooms, sliced
1 cup baby spinach, diced
3/4 cup scallions
1/4 cup kalamata olives, sliced
1/4 cup feta cheese
1 tsp oregano
1/2 tsp. garlic, minced
1 tbsp Extra virgin olive oil
Freshly ground black pepper to taste
Preheat your oven to 375 degrees. Mix all the vegetables together. Spray a baking dish and place the veggies in it. Whisk the eggs and spices together in a bowl until combined well. Pour the mixture over the vegetables evenly. Bake for approximately 20 minutes. Remove the dish and sprinkle with the crumbled feta cheese. Allow to cook for 10 more minutes.
Remove from the oven and let the dish cool and set for a few minutes before serving. Makes three to four servings.