- 6 eggs (use eggbeaters if that’s your thing)
- 1/4 cup 0% Greek Yogurt
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/4 cup 2% milk
- 1 1/2 cups leftover creamed spinach.
- 1 cup shredded Italian blend cheese (use whatever you have or like)
- 3/4 jar of Hormel Real Bacon Bits (or you can cook and crumble bacon)
- 1 small pat butter
- 1 tsp Olive Oil (or you can use cooking spray for the butter and oil, personal choice thing)
- salt and pepper to taste
- OVEN SAFE SKILLET make sure it is oven safe to at least 400 degrees.
Preheat oven to 400 degrees. In a mixing bowl, combine eggs, milk, yogurt, bacon, half of the cheese, and seasonings. Beat this well, so that everything gets really combined. You don’t want lumps of yogurt in your eggs. I used a hand whisk, but you could use an electric mixer on low for maybe a minute or two. Set the remaining cheese aside for later.
On top of the stove, heat the skillet and add butter and oil or spray well with cooking spray. Once it is hot, add the creamed spinach and stir it around until heated through, then pour in your egg mixture. Using a rubber spatula, slowly stir the egg mixture and spinach until thoroughly combined. You want the eggs to be about 2/3 done but still in a solid mass (think omelet) and not in pieces like scrambled eggs. Sprinkle the remaining cheese evenly over the top of the egg and spinach mixture.
Remove the skillet from the stove top and place it in the oven for about 8 to 10 minutes or until the cheese is thoroughly melted. Let it cool slightly before cutting it into wedges, that gives the eggs extra time to set up so it comes out in one piece. Makes 8 pie-slice sized servings.
Dr. Kahlil Shillingford’s office is located in Boca Raton, FL and surrounding areas including Ft. Lauderdale, Miami, Port St. Lucie, Tampa, Orlando, Daytona Beach.