6 eggs 1 medium sweet potato 2 cups spinach 1 red pepper, chopped 1 cup zucchini, sliced 2 tsp salt 1 tsp pepper 1/2 cup whole milk coconut oil for dish Directions Preheat oven to 350° F Slice sweet potatoes thinly using a knife or mandolin Grease a 9-inch clay or glass pie dish with coconut oil In your greased dish, arrange sliced sweet potatoes along the bottom and up the sides until completely covered. Remember that the sweet potatoes will shrink when baked, so it’s okay if they overlap. Bake sweet potato crust for 20 minutes While the crust is baking, saute spinach, peppers and zucchini in a medium…

3 eggs 3 Tbs milk 2 Tbs butter 2 potatoes, cubed 1/2 cup cubed fully cooked ham 1/4 cup chopped onion 1 1/2 teaspoons minced garlic 1/4 cup water, or as needed (optional) salt and ground black pepper to taste 1/4 cup shredded cheddar cheese Directions Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Beat eggs and milk in a bowl. Melt butter in a large, oven-safe skillet over medium heat; cook and stir potatoes, ham, onion, and garlic in melted butter until potatoes are tender, about 15 minutes. Add water if vegetables become dry. Season with salt and pepper. Pour egg mixture…

6 large eggs, beaten 1 1/2 cups heavy cream salt and pepper 2 cups chopped fresh baby spinach, packed 1 pound bacon, cooked and crumbled 1 1/2 cups shredded Swiss cheese 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate Directions Preheat the oven to 375° F. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

8 large eggs, beaten 1/4 cup milk 1 tsp olive oil 1 shallot, finely chopped 2 cloves of garlic, minced 2 cups baby spinach 2 cups cubed ham 1/2 cup shredded cheddar cheese Directions Preheat the oven to 350 ° F. In a medium bowl, whisk together the eggs and milk; set aside. Heat olive oil over medium heat in a 10-inch non-stick skillet. Add shallot, garlic and baby spinach. Saute until the spinach is wilted, about 2 to 3 minutes. Remove skillet from heat and add ham and cheese. Stir to combine. Pour egg mixture over the top; gently stir until combined. Bake for 15 to 18 minutes or…

10 oz. box frozen spinach or bag fresh spinach, chopped 8 eggs 4 cups shredded cheddar cheese 1/2 tsp salt 1/2 tsp dill weed 1/2 tsp curry powder 2 cups half and half 1 1/2 Tbs chives 1 1/2 Tbs dried minced onion Directions Preheat oven to 375° F. Dry the spinach well if using frozen by rolling in paper towel and squeezing, then repeating if necessary. Combine all of the ingredients in a blender and blend well. Pour into an 11 x 17″ greased jelly roll pan. Bake at 375° F for 25-30 minutes, until set and browned. Let cool a few minutes before slicing and serving.

2 cups finely chopped red potatoes (about 1 pound) 1 cup chopped beet greens 1/3 cup fat-free milk 2 tablespoons grated fresh Parmesan cheese 1/4 teaspoon salt 1/4 teaspoon black pepper 4 large eggs 3 large egg whites 1 teaspoon butter Cooking spray 1/3 cup (about 1 1/2 ounces) shredded part-skim mozzarella cheese 4 beet green leaves, optional Directions Preheat broiler. Place potatoes in a medium saucepan, and cover with water; bring to a boil. Reduce heat, and simmer for 8 minutes. Add chopped beet greens; cook 2 minutes or until tender. Drain. Combine milk and the next 5 ingredient (milk through egg whites) in a large bowl, and stir…

1 1/2 cup diced peeled baking potato (about 6 ounces) 6 large egg whites 3 large eggs 1/4 cup diced Canadian bacon (about 2 slices) 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 10-ounce package frozen chopped spinach, thawed, drained, and squeezed dry cooking spray 1/2 cup chopped onion 2 Tbs shredded reduced fat sharp cheddar cheese Directions Preheat oven to 400° F Cook the potato in boiling water 5 minutes or until tender; drain. Combine egg whites and eggs in a large bowl, stirring with a whisk. Stir in potato, Canadian bacon, salt, pepper, and spinach. Coat a 9-inch cast-iron skillet with cooking spray; place over medium…

3 Tbs olive oil 1 red onion, thinly sliced 2 medium zucchini, thinly sliced 4 shiitake mushrooms, finely chopped 1 tablespoon chopped fresh thyme salt and pepper, to taste 1/2 cup white wine 1 1/2 cups (about 10) egg whites 1/2 cup grated cheddar cheese 2 Tbs freshly grated Parmesan cheese Directions In a 10-inch nonstick skillet with a heatproof handle, heat 1 tablespoon of the oil. When it is hot, add the onion, zucchini, mushrooms, and thyme. Sprinkle with salt and pepper and cook over medium-low heat, stirring often, for 30 minutes. Set the oven at 375° F. Add the white wine and bring to a boil. Turn the…

10-inch unbaked pie shell 1 cup grated Swiss cheese 1 Tbs flour 1/4 tsp salt Pepper to taste Pinch of nutmeg 6 eggs 1 pint light cream 1/4 cup Parmesan cheese Directions Sprinkle Swiss cheese in bottom of pie shell. Sift dry ingredients together. Beat together eggs and light cream. Add dry ingredient mix to egg mixture. Beat until mixed but not frothy. Pour custard over cheese in pie shell. Bake at 450° F for 10 minutes. Reduce heat to 325° F and bake 25 minutes longer. Remove from oven and sprinkle with Parmesan cheese. Return to oven for 10 minutes or until a knife inserted in custard comes out…