Prep 15 minutes Cook 15 minutes Serves 2



  • 5 large eggs
  • 2 tbl plain unsweetened almond milk
  • ¼ tsp sea salt
  • ½ tsp black pepper
  • 1 tbl olive oil
  • 2 tsp garlic minced
  • 1/8 tsp chili flakes (optional)
  • 8 ounces baby spinach washed and dried
  • 4 oz soft cheese baby mozzarella or vegan cheese
  • 10 pitted Kalamata or Nicoise olives pitted & halved
  • 6 fresh basil leaves finely chopped



1. Preheat oven to 375F

2. In a medium bowl whisk together eggs, almond milk and half the salt & pepper

3. Heat the oil in a medium oven-safe non-stick skillet over medium high heat. When hot, add the garlic, pepper flakes if desired, Cook for 2 minutes (don’t brown) Add spinach and remaining salt & pepper. Cook until the spinach is wilted about 2 minutes

4. Reduce the heat to medium and immediately add egg mix to the pan. Sprinkle with cheese and olives evenly over the pan. Cook until trhe eggs are just set, about 3 minutes

5. Carefully transfer the pan to the oven and bake until the eggs atre cooked through 5 to 8 minutes. Sprinkle with fresh basil and serve


Nutritional Facts

Protein: 25 g, Net Carbs: 8 g, Fat: 37 g

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2019-08-12T14:36:25+00:00August 29th, 2019|Food, Patient-Centered|

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