Garlic Eggs Florentine with Tomatoes, Red Peppers and Mozzarella

Eggs can get to be a bit boring for breakfast, but there is rarely a day I go without eating at least one. I recently purchased an enormous bunch of organic spinach that I didn’t really have a purpose for (minus for salads), so I decided to put them into my eggs this morning for breakfast. This easy and incredibly healthy (and delicious) egg dish uses a LOT of spinach and just two eggs, making you feel like you’re eating more when most of the dish’s content is fresh veggies. Basically, it’s a great way to get a full serving of veggies and all of the glorious nutrients contained in them. Yum!

This would also be fantastic with some traditional Greek feta, but I didn’t have any on hand. That said, mozzarella adds a creaminess to the eggs that couldn’t be produced with feta. Maybe a mixture of both would be ideal.

Garlic Eggs Florentine with Tomatoes, Red Peppers and Mozzarella 


Ingredients:

  • 2 pastured organic eggs, beaten well
  • 1/2 T pastured organic butter
  • 1/4 cup chopped tomato (de-seeded)
  • 1/4 cup chopped red peppers
  • 3 C fresh spinach (chop after measuring)
  • 1/4 cup shredded mozzarella cheese (plus a bit more for sprinkling, if desired)
  • 1 clove fresh garlic, chopped
  • 1/8 tsp. salt
  • Dash of pepper
Directions:
 
  1. Melt butter in a large skillet over medium heat.
  2. Sautee the garlic and red peppers together until the garlic begins to brown; about 2 minutes.
  3. Add in the spinach and tomatoes and reduce heat to low. Season with salt and pepper.
  4. Sautee the vegetables until the spinach begins to wilt and reduce. Using a spatula, evenly distribute the veggies throughout the pan.
  5. Slowly pour the beaten eggs over the veggie mixture so that all of the veggies are covered. Cook on low for about 10 minutes or until the tops of the eggs are mostly cooked through (do not turn at this point).
  6. Sprinkle in 1/4 cup of mozzarella cheese into the mixture. Allow to melt for about one minute, then very gently stir the mixture to lightly scramble it. Continue to cook on low only until all cheese is melted.
  7. Plate the eggs florentine and top with a pinch of extra mozzarella, if desired.
Nutrition: 310 calories, 7 g carbs, 4 g fiber (3 g net carbs), 22 g fat, 23 g protein 

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Ingredients

It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.

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