Veggie Breakfast Casserole

As one of the food writers for H2U Magazine, I spend a lot of time creating recipes or figuring out how to make old favorites healthier.

I loved creating this veggie breakfast casserole. Made with spinach, tomatoes, green onions and red bell pepper, this egg bake is loaded with good-for-you nutrients like vitamin D and calcium. As Popeye would say, “I’m strong to the finish, cause I eat me spinach, I’m Popeye the Sailor Man!”

This one got two thumbs up from my in-laws (my taste testers) and I even got my non-vegetable-eating husband to try a bite.

img_1244Ingredients:

  • 12 eggs, beaten
  • ½ cup vitamin D-fortified milk
  • 4 cups spinach, packed
  • ½ cup non-fat mozzarella cheese
  • ⅓ cup green onions, thinly sliced
  • ⅓ cup red bell pepper, diced
  • ⅓ cup tomato, chopped
  • 1 Tbsp. extra-virgin olive oil
  • 1 tsp. red pepper flakes

Directions:
Spray an 8×11-inch baking dish with non-stick spray. Crack eggs into a bowl; add red pepper flakes and milk, and whisk together. Over medium-high heat, saute the spinach in extra-virgin olive oil until slightly wilted and then add spinach to the bottom of the baking dish. Next, add layer of green onions, tomato and red bell pepper. Sprinkle mozzarella cheese on top. Pour egg mixture over top and use a fork to gently stir the ingredients together. Bake for 35 minutes or until eggs are fully set and the top is golden brown. Serves 8.

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