Mexican Baked Eggs
Spinach-Ranch Salad
Ingredients
- 10 large eggs, beaten
- ½ cup almond flour
- 1 tsp kosher salt
- 1 tsp baking powder
- 6 Tbsp butter, melted
- 1 (4-oz) can chopped green chiles
- 2 cups small-curd cottage cheese
- 1 cup shredded Mexican-blend cheese
Instructions
- Preheat oven to 350°F. Whisk together eggs, flour, salt, and baking powder. Stir in butter, chiles, cottage cheese, and cheese blend. Pour into a 13- x 9-inch baking dish.
- Bake 30 to 35 minutes or until center is set. Let stand 5 minutes before cutting into squares.
Side Dish Ingredients
- 1 (5-oz) pkg baby spinach
- 1 cup grape tomatoes, quartered
- ½ cup Ranch dressing
Side Dish Instructions
- Combine spinach and tomatoes in a large bowl. Pour dressing over salad, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
434
|
110
|
544
|
| Fat (g) | 34 | 11 | 45 |
| Sat. Fat (g) | 16 | 2 | 18 |
| Protein (g) | 26 | 1 | 27 |
| Carb (g) | 6 | 2 | 8 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 1035 | 193 | 1228 |
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