This is one of my favorite dishes, and while Ayurveda recommends avoiding leftovers this is a really versatile practical dish that can be reheated very easily and remains fresh for at least three days, making it a perfect protein-packed breakfast for individuals on-the-go!
Ingredients (6 servings):
1 1/4 cups of milk (I have used coconut and almond milks in the past, and they work great!)
1/4 c. ghee (or melted butter)
1 c. fresh spinach*
1/4 c. sundried tomatoes*
1 T. minced garlic*
1/4 c. diced onion*
1/4 c. feta cheese*
*Substitute these for ANY ingredients that you prefer, such as turkey sausage, peppers, etc.
Preheat the oven to 350.
Pour ghee into a 9-inch round pan (or 8×8 dish). Swirl it around the edges and bottom to coat the pan evenly.
Crack eggs directly into pan, add milk and beat with a whisk until well mixed.
Add rest of ingredients and put pan into over for 10 minutes. Use a rubber spatula to scrape sides and mix eggs, return to over for 10 minutes. Again, stir and return to oven until eggs are firm.
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