Nutritionist Erin Burch, whose work is featured in our December blog post, has a fantastic brunch recipe the whole family can enjoy. Full of healthy protiens and fresh veggies, this is ideal for a holiday breakfast or a weekend meal with the family.
1 tablespoons avocado oil
2 garlic cloves, minced
2 cups fresh spinach, use whole or snip into smaller pieces
1 red or yellow bell pepper, chopped
1 cup shredded chicken
12 large eggs
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup feta cheese
1 tablespoon fresh dill
1 tablespoon fresh oregano
Arrange a rack in the middle of the oven and heat to 375 degrees F. Coat a 9x9-inch baking dish with oil.
Sauté garlic in avocado oil. Once lightly brown, add spinach and pepper and toss until soft, about 3 minutes. Remove from the heat and stir in shredded chicken. Transfer to the baking dish and spread in an even layer.
Place the eggs, salt and pepper in a large bowl and whisk until the eggs are completely broken up and incorporated. Pour over the spinach mixture in the baking dish. Sprinkle evenly with the feta and fresh herbs
Bake in oven 25 – 28 minutes