Cheddar-and-Green-Chile Egg Casserole
Kale and Spinach Salad with Orange and Avocado
Ingredients
- 8 large eggs
- 1 cup milk
- 2 Tbsp all-purpose flour
- ¼ tsp paprika
- ¼ tsp salt
- ¼ tsp pepper
- 2 (4-oz) cans chopped green chiles, drained
- 1 red bell pepper, diced
- 1 cup shredded Cheddar cheese
- ¼ cup chopped cilantro
Instructions
- Preheat oven to 350°F.
- Whisk together eggs, milk, flour, paprika, salt, and pepper in a large bowl until well blended.
- Stir in chiles, bell pepper, cheese, and 2 Tbsp cilantro; pour into a lightly greased shallow 2-quart baking dish.
- Bake 30 to 40 minutes or until puffed and golden.
- Cool 10 minutes. Garnish with 2 Tbsp cilantro.
Side Dish Ingredients
- 1 (8-oz) pkg baby kale-spinach mix
- 1 avocado, pitted and cut into chunks
- 1 navel orange, peeled and cut into rounds
- 2 Tbsp apple cider vinegar
- 1 Tbsp Dijon mustard
- ½ tsp garlic salt
- ½ tsp pepper
- ¼ cup olive oil
Side Dish Instructions
- Combine spinach, avocado, and orange in a bowl.
- Whisk together vinegar, mustard, garlic salt, and pepper in a small bowl; slowly add oil, whisking until combined.
- Pour dressing over salad; toss well to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
