Mediterranean Spinach and Feta Breakfast Bake
Hello, high-protein breakfast! This dish will have you dreaming of the Mediterranean with loud nutrient-packed flavors from fresh spinach and roasted red bell peppers. An extra dose of protein from the added cottage cheese will leave you full, satisfied, and ready to kick start the day! You can easily cut the ingredients in half to make a single serving, but why not make 2?! You'll thank us later.
Ingredients
- 1 Siete Almond flour tortillas
- 4 eggs
- 1/3 cup cottage cheese
- 1/4 tsp Mineral Salt
- 1/2 cup spinach finely chopped
- 4 tbsp roasted red bell pepper finely diced
- 4 tbsp crumbled feta
- freshly cracked pepper
Instructions
- Preheat oven to 350 degrees and set a rack in the center of the oven.
- While the oven is heating, grab 2 round shallow ramekins and lightly spray with organic avocado or olive oil. This dish is the same one you would use to make creme brûlée in or anything similar. A pie dish is too large for our favorite GF tortilla brand.
- In a large glass Pyrex measuring cup, whisk together 4 eggs, 1/3 cup of cottage cheese, salt, and some fresh cracked pepper.
- Next, microwave your tortillas for 10 seconds to make them soft and pliable for the dish. While they are warm, gently lay into the ramekin and form a cup. Place the two ramekins on a sheet pan for baking to avoid any spillover.
- Divide the chopped spinach, red peppers, and feta cheese between the tortillas and fill. Evenly pour the egg mixture into the two tortillas.
- Bake for 20 minutes, until just set. A little wiggle in the center is okay. Let the dishes rest for 5 minutes.
- Garnish with fresh herbs, chili oil or favorite hot sauce. Enjoy!