Mexican Baked Eggs
Spinach-Ranch Salad
Ingredients
- 5 large eggs, lightly beaten
- ¼ cup almond flour
- ½ tsp kosher salt
- ½ tsp baking powder
- 3 Tbsp butter, melted
- ½ (4-oz) can chopped green chiles
- 1 cup small-curd cottage cheese
- ½ 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 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
- ½ (5-oz) pkg baby spinach
- ½ cup quartered grape tomatoes
- ¼ cup Ranch dressing
Side Dish Instructions
- Toss together all ingredients in a medium bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
401
|
117
|
518
|
| Fat (g) | 30 | 10 | 40 |
| Sat. Fat (g) | 14 | 1 | 15 |
| Protein (g) | 25 | 1 | 26 |
| Carb (g) | 7 | 5 | 12 |
| Fiber (g) | 1 | 1 | 2 |
| Sodium (mg) | 990 | 267 | 1257 |
Low Carb Meal Plan
This recipe selected from the eMeals Low Carb Meal Plan.
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