Sometimes around the holidays, with the parties, the cookies, the excess alcohol, and the comfort foods, you start to feel like you need a reboot. I’m at that point… gimme a plate of kale and a large glass of lemon water, please!
Nothing sets me back on track like heaps of vegetables and a few Nalgene’s of water, and maybe a multi-vitamin. My 7 mile
dreadmill treadmill run yesterday couldn’t hurt either, right?
This egg bake is just the thing… it’s loaded with spinach and packs some serious protein. Top with some spicy sriracha to speed up your metabolism and you’ll be better in no time.
Spinach, Mushroom and Egg Bake
1 cup of frozen spinach, defrosted and excess water squeezed out with an old dish towel.
2-3 baby portabella mushrooms or white button mushrooms, washed and cut into a small dice
2/3 cup of egg whites, about the white of 3 eggs
Black Pepper, to taste
Preheat your oven to 350. Liberally grease a ramekin. Defrost spinach; I nuked mine in the microwave for about a minute and thirty seconds. Let the spinach cool slightly, Gather it in an old dish towel or some paper towels and wring it over the sink to squeeze out the excess water. Wash and chop your mushrooms into a small dice. Add the spinach and mushrooms to the ramekin and pour the egg whites over the top and top with freshly ground black pepper. Bake in the oven for about 25-30 minutes or until the eggs have set up and air firm. Finish with a minute under the broiler. Remove from the oven and to with your favorite condiment… mines sriracha!