• 1 1/2 tsps Extra Virgin Olive Oil (divided)
  • Red Bell Pepper
  • 2 cups Baby Spinach (chopped)
  • 1/2 cup Cherry Tomatoes (halved)
  • 3 stalks Green Onion (chopped)
  • 8 Eggs
  • 1/2 cup Water
  • 1/2 tsp Sea Salt


  1. Preheat the oven to 400ºF (204ºC). Grease a baking dish with half of the oil.
  2. Add the remaining oil to a pan over medium heat. Add the peppers and cook for about five minutes or until just tender and starting to brown. Add the spinach, tomatoes, and green onion. Continue to cook until the spinach wilts. Transfer the vegetables to the prepared baking dish and arrange them in an even layer.
  3. Add the eggs, water, and salt to a bowl and whisk well. Pour the egg mixture into the baking dish.
  4. Bake for 23 to 25 minutes or until the eggs have set and are firm to touch. Cut into squares and enjoy!


Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: An 8.5- x 11.5-inch baking dish was used to make six servings. You can also make this in a 9 x 9-inch baking dish.
More Flavor: Use milk instead of water. Season the vegetables with your favourite dried herbs and spices.
Veggies: This recipe works well with nearly any vegetable. Use kale, steamed broccoli, cooked sweet potato, red onion, or mushrooms instead.


Amount per serving
Calories 117
Fat 8g
Saturated 2g
Trans 0g
Polyunsaturated 1g
Monounsaturated 3g
Carbs 3g
Fiber 1g
Sugar 2g
Protein 9g
Cholesterol 248mg
Sodium 302mg
Potassium 229mg
Vitamin A 2262IU
Vitamin C 31mg
Calcium 55mg
Iron 2mg
Vitamin D 55IU
Vitamin E 1mg
Vitamin K 61μg
Thiamine 0mg
Riboflavin 0.3mg
Niacin 0mg
Vitamin B6 0.2mg
Folate 64μg
Vitamin B12 0.6μg
Phosphorous 147mg
Magnesium 21mg
Zinc 1mg
Selenium 21μg
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