4 cups whole wheat bread (140 g), day-old, can use multigrain, or rye bread, cut into 1-inch (2 cm) cubes
1 yellow onion, thinly sliced
2 cloves garlic, finely chopped
6 cups fresh spinach (240 g), stems removed
½ lemon lemon zest
1 pinch red pepper flakes
fine sea salt, to taste
½ teaspoon fresh ground black pepper, to taste
4 eggs
4 egg whites
1 ½ cups whole milk (360 mL)
1 ½ teaspoons whole grain mustard
¼ cup grated parmesan cheese (30 g), plus 2 tbsp, divided
3 tablespoons fresh chives, finely chopped
Nutrition Info
Calories 465
Fat 20g
Carbs 46g
Fiber 8g
Sugar 8g
Protein 24g
How to Make It
1. Step
Oil a 9x9-inch (23x23-cm) baking dish with 1 tablespoon of the olive oil and add the bread cubes in a single layer.
2. Step
In a large skillet set over medium heat, add the remaining 2 tablespoons of the olive oil. Add the onions and garlic and cook until tender and starting to turn golden, 10-15 minutes.
3. Step
In 2-3 batches, add the spinach and cook, tossing to wilt, 1-2 minutes.
4. Step
Stir in the lemon zest and red pepper flakes and season with salt and pepper. Cook another 30 seconds then remove the pan from the heat and set aside to cool slightly.
5. Step
Preheat the oven to 350°F (180˚C).
6. Step
In a large bowl, whisk together the eggs, egg whites, milk, and mustard. Season with salt and pepper and stir in ¼ cup (30 g) of the Parmesan.
7. Step
Add the spinach mixture into the eggs. Stir in chives.
8. Step
Transfer to the baking dish and mix gently to combine making sure the mixture is in an even layer. Top with remaining Parmesan.
9. Step
Bake until the eggs are just set and the mixture doesn’t jiggle when you gently shake the pan, 35-40 minutes.
