Eggs are a healthy addition to a diabetic breakfast -- and this recipe makes them even tastier by incorporating the health benefits of spinach. This recipe makes 6 servings and each provides 330 calories, 24 grams fat, 5 grams carbohydrate, 2 grams fiber, and 23 grams protein.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Ingredients:
- 1 Tablespoon olive oil
- 1 small white onion - diced
- 1 10-ounce package frozen chopped spinach - defrosted
- 1 + 1/4 cup egg substitute
- 1 cup shredded cheddar cheese
- 1 cup shredded part-skim mozzarella cheese
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Preparation:
- Preheat oven to 350. Spray a 9" pie dish with nonstick cooking spray and set aside.
- Heat a skillet over medium heat. Add olive oil and allow to warm.
- Add onion and cook until soft and translucent.
- Remove from heat.
- Place defrosted spinach inside a strong paper towel and squeeze over the sink to ring out extra moisture.
- In a second bowl, mix together egg substitute and spinach. Stir in diced onion, salt and pepper. Then stir in 3/4 cup of each type of cheese.
- Pour egg and spinach mixture into pie pan and top with remaining cheese.
- Bake for about 30 minutes or until eggs are set. Let rest for 10 minutes before cutting and serving.
