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Power Greens Breakfast Casserole (FM)
Recipes | February 04, 2016
All my vegetarian friends out there are going to love this. I’ve been really liking the idea of casseroles lately, they’re easy to assemble and then just put in the oven while you do other things PLUS you can make enough to have leftovers all week which saves time and money!
*this recipe makes 4 servings – you’re using 2 round pie/ casserole dishes (1/2 pie slice each serving)
Ingredients:
1 bag (10 ounce) pre-cut mixed greens – the one I got was a mix of swiss chard, kale, turnip greens and spinach
olive oil
10 eggs
2 green onions, diced
1/2 cup feta cheese
1/2 cup shredded mozzarella cheese
pinch of onion powder
pinch of garlic powder
salt & pepper to taste
optional sour cream topping
Instructions:
- Preheat oven to 350 degree F.
- In a large saute pan over medium heat, drizzle a little olive oil and add the bag of greens. Keep stirring until all the greens are wilted down, only take 2-3 minutes.
- Spread the bottom of your casserole dish with the wilted greens. I used 2 round pie/ casserole dishes and wiped them with a little olive oil to grease them and help the casserole not stick.
- Then evenly distribute 1/2 cup of feta and a 1/2 cup of mozzarella over each dish then sprinkle one green onion.
- In a medium bowl, whisk your eggs along with the onion powder, garlic powder, salt and pepper and pour over evenly into each casserole dish. You’ll have to use a fork to stir it a little so it’s even on the top but there will be greens and cheese visible (you don’t have to submerge everything).
- Let bake for 35-45 minutes until the top is golden brown. Remove from the oven portion out your slice and I enjoyed mine topped with a little sour cream OR if you want a little spice, Sriracha could be good too 😉
Macros Per Serving (does not include sour cream topping):
Calories: 261.8
Carbs: 4.7 g
Net Carbs: 4 g
Fat: 17.8 g
Protein: 19.6 g
Private Member |
This receipe makes 4 servings and says reserve the other servings for the next 3 days but it’s on the meal plan 3 times in week 1 Mon, Tuesday, Thursday. So what do you do with the 4th extra serving??
Private Member |
It’s a FM so I think you can have it anytime you want, as a snack for example 🙂
Private Member |
Ah, I guess that does make sense, i’ll use it for a snack then =D. Thank you =]
Private Member |
What does the FM stand for? Is there somewhere in the meal plan that explains all of this in more detail?
Private Member |
https://zuzkalight.com/nutrition/fm-and-wem-recipes/
This link has the info about FM and WEM. WEM meals are best for days when you do high intensity workouts, and FM for the light days, like Wed and Sun, when ZGYM members do the easier exercises like yoga, stretching etc.
Private Member |
The plan says to eat serving 3 & 4 on the 4th day. I think that is the answer you’re looking for as to where the 4th portion goes.
Private Member |
Any suggestions on type of eggs?
Just starting this meal plan next week and noticed lots of eggs on the menu. Wanting to get best type of eggs.
Private Member |
Love eating this cold – so good ! <3
Private Member |
The recipe says 1/2c feta and 1/2c mozzarella. But the instructions say use 1/2c feta and 1/2c mozzarella in each of the pie casserole pans of which there should be two. That would mean that the recipe should call for 1c feta and 1c mozzarella. Also when i decided to check the macros, my macros aren’t coming out anywhere close to what is shown. Maybe the macros are based on 1/4c feta and 1/4c mozzarella in each pie casserole dish instead??? This recipe tastes amazing though!
Private Member |
Yummy yum yum. Yesterday, I made this, and even my neighbors were impressed hehe. This time, I put asparagus, spinach, tomatoes besides the spices and cheeses.