Syrnyk
Eggplant and Spinach Breakfast Bake
Preheat your oven to 375°F (190°C) and prepare a baking dish by lightly greasing it with olive oil.
Ingredients:
Prepare the Vegetables
Dice the eggplant and mince the garlic. In a skillet, heat olive oil over medium heat, add the garlic and eggplant, and sauté until the eggplant is tender and starting to caramelize, about 5-7 minutes. Stir in the spinach and cook until wilted.
Combine with Eggs
In a bowl, beat the eggs. Add the cooked vegetables into the bowl with the eggs and mix until well combined. Season with salt and pepper to taste.
Bake the Mixture
Pour the mixture into the greased baking dish. Sprinkle Parmesan cheese on top. Bake in the preheated oven for 25-30 minutes or until the eggs are set and the top is golden.
Enjoy!
Serve hot, garnished with extra Parmesan and a sprinkle of black pepper. Leftovers can be stored in an airtight container in the fridge and reheated before serving. Consider pairing this bake with a side of fresh fruit or a light salad for a refreshing touch!
Nutrition Facts
| Total Fat3grams | 5.0% |
| Saturated Fat1grams | 5.0% |
| Cholesterol46mg | |
| Sodium100mg | 4.0% |
| Total Carbohydrates5grams | 2.0% |
| Fibers1grams | 3.0% |
| Total Sugars1grams | |
| Protein3grams | |
| Vitamin A150mcg | 19.0% |
| Vitamin C3mg | 4.0% |
| Calcium41mg | 4.0% |
| Magnesium11mg | 3.0% |
| Potassium133mg | 3.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
