This egg souffle is awesome for lunch while on the 21 Day Fix. It makes 4 servings and reheats nicely.
- 1 (10oz) package of frozen, chopped spinach, thawed and drained
- 6 eggs
- 1 cup shredded cheese (I used half feta and half mozzarella)
- 1 yellow onion chopped
- 4-5 minced garlic cloves
- 1/2 red pepper chopped
- 5-6 mushrooms chopped
- 1 tsp pepper
- 1 tsp sea salt
- 1 tsp cumin
Saute cut up veggies in a skillet. Add drained spinach to the skillet and simmer until the moisture has evaporated. In a large bowl, combine beaten eggs, cheese, and spices. Add spinach mixture to eggs and pour into a greased glass pan. Bake at 350 degrees for 30 minutes. Let cool for 10 minutes before serving.