10 large eggs
1 cup chopped bell pepper (180 g)
1 3/4 cup chopped onion (280 g)
1/2 cup water (120 ml)
3 cups spinach mix (85 g)
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground pepper


Preheat oven to 400°F. In a large bowl, beat the eggs with 1/2 teaspoon salt and 1/4 teaspoon pepper and set aside. In a covered, nonstick skillet, add the water, bell pepper, and onion. Cover and cook on medium heat for 5-10 minutes until the vegetables are tender. Drain the excess water from the skillet and add the spinach mix, garlic powder, and remaining salt and pepper. Cover and cook for an additional 2-3 minutes on low heat, until spinach is wilted. Meanwhile, divide the beaten egg mixture evenly between two lightly oiled 3 cup rectangular Pyrex dish (a single 9×9 pan would probably also work, but I have not tested this). Divide the spinach and veggie mixture between the pans. Bake 15-20 minutes until egg is cooked through and the top is slightly brown. Cut each pan into 6 pieces (12 pieces total) and serve warm.

Nutrition Facts (12 servings):
75 Calories
Fat: 4 g
Carbs: 4 g
Protein: 6 g

Notes: Since there is no dairy or crust, this recipe is Whole30 and paleo compliant!