High-Protein Green Egg Squares With Feta
6
- Prep Time10 min
- Total Time50 min
- Makes4 to 6 squares
Recipe by Diala Canelo; produced by Aimee Nishitoba; photography by Christie Vuong; food styling by Sage Dakota; prop styling by Nicole Billark.
These squares pack 19 grams of protein per serving and can be eaten warm or cold. Enjoy them on their own, with a side salad, or on a roll with a swipe of garlicky mayo.
Ingredients
1 tbsp olive oil
1 medium zucchini, thinly sliced
2 green onions, chopped
2 cups baby spinach
2 cups chopped kale
1/2 cup chopped white onion
1/2 cup chopped cilantro or parsley
1/4 cup chopped dill
1/2 tsp salt
6 large eggs
1 cup crumbled feta cheese
1/2 cup shredded white cheddar
1/4 cup 2% white milk
2 tbsp plain Greek yogurt
1/2 tsp oregano
1/2 tsp red pepper flakes
Instructions
Position rack in centre of oven, then preheat to 375F. Line a 9×9-in. baking pan with parchment.
Heat a large frying pan over medium. Add oil, then zucchini, green onions, spinach, kale, white onion, cilantro, dill and salt. Cook, stirring often, until vegetables are tender, about 8 min.
Meanwhile, whisk eggs with feta, cheddar, milk, yogurt, oregano and pepper flakes in a large bowl. Add cooked vegetables. Stir until combined, then pour into prepared pan.
Bake until puffed and golden brown, about 26 min. Transfer to a rack. Cool for 3 min before cutting into squares and serving warm on their own, or with toast or bagels. (Or freeze individual portions for up to a month.)
