This comfortingly creamy, protein rich, Spinach Mushroom Bake is spiked with turmeric and smoked paprika and makes for a delicious low carb dinner or breakfast, paired with some bacon!
Ingredients
- 1 red onion skinned and diced
- 2 cloves garlic skinned and diced
- 1 1/2 cups mushrooms
- 2 cups spinach (fresh not frozen)
- 4 eggs
- 1 cup cheese I used a cheddar/mozzarella blend
- 1/2 cup Dairy-free milk or dairy milk like Hood
- 1/2 tsp turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp coconut oil
- a little bit of fresh parsley and fresh oregano to sprinkle on top chopped
Instructions
- Preheat oven to 350 degrees
- Add oil to a skillet and when warm, add in diced onions and saute about 10 minutes.
- Add in garlic, spinach and mushrooms and saute, stirring occasionally, another 10 minutes or till mushrooms are browned slightly and spinach is wilted. Then take skillet off heat and set aside.
- In a bowl, whisk together the Hood Calorie Countdown with the eggs, cheese, turmeric, smoked paprika, salt and pepper.
- Pour the egg mixture into the skillet with the spinach mushroom mix. Swirl ingredients around so spinach and mushrooms are scattered around pan. Drop in the chopped oregano and parsley on top.
- Place pan in 350 degree oven and bake 25-30 minutes - please bear in mind that oven temps and times may vary, so keep an eye on your spinach mushroom bake from around the 20 minute mark. Remove from heat and enjoy with bacon or sausage.
Nutrition
Calories: 306kcal | Carbohydrates: 5.1g | Protein: 17.5g | Saturated Fat: 15.9g | Cholesterol: 182mg | Sodium: 461mg | Fiber: 1.1g | Sugar: 2.7g
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