Ice pops made from a traditional dish from Mexico. Delicious in a word.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Additional Time: | 5 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 10 large eggs
- ¼ cup milk
- 2 teaspoons Italian seasoning
- ¾ teaspoon kosher salt, or to taste
- ½ teaspoon ground black pepper, or to taste
- 2 tablespoons olive oil
- 1 bulb fennel, cored and cut into thin slices
- 1 medium red onion, thinly sliced
- 1 medium zucchini, quartered and cut into 1/4-inch slices
- 4 cloves garlic, minced
- 3 cups fresh spinach
- ½ cup roasted red peppers packed in oil, drained and finely chopped
- 8 sun-dried tomatoes packed in oil, drained and chopped
- 4 ounces crumbled goat cheese
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
- Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
- Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
- Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.
Nutrition Facts
| Calories | 172 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 195 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 4 g |
| Sodium | 299 mg |
| Sugars | 2 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |