Easy Sun Dried Tomato + Spinach Egg Biscuits

• 분량: 10 servings
• 활동 시간: 5 minutes
• 총 시간: 30 minutes

재료

2 tsp olive oil

1/2 cup onion, (diced)

2 handfuls baby spinach, (rough chop)

1 large clove garlic, (minced)

6 eggs, (lightly beaten)

1/2 cup sun dried tomatoes, (rinsed off + patted dry)

1/2 cup cottage cheese

3/4 cup almond flour

1/4 cup coconut flour

1/2 tsp baking powder

salt + pepper, (to taste)

1/2 cup shredded mozzarella

1/4 cup shredded parmesan

방향

Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.

Heat the olive oil in a large skillet over medium heat. Add in the onion and sauté for 2 minutes. Next, add in the spinach and garlic and sauté until just wilted - 1 minute. Then remove from the burner, transfer to a paper towel lined plate and set aside.

In a large bowl, add in the eggs, spinach mixture, sun dried tomatoes, cottage cheese and mix together until incorporated. Next add in the almond flour, coconut flour, baking powder, salt, pepper, mozzarella, parmesan and mix until combined. Then, use a large scooper and transfer about 1/4 cup to the baking sheet. Gently press down and top with a little more mozzarella. Bake for 22-25 minutes or until golden brown on top.

영양 정보

• 칼로리: 159 kcal
• 지방 전체: 11 g
• 포화 지방: 3 g
• 불포화 지방: 4 g
• 트랜스 지방: 0.01 g
• 콜레스테롤: 106 mg
• 나트륨: 193 mg
• 탄수화물 전체: 7 g
• 식이섬유: 3 g
• 총 당류: 1 g
• 단백질: 9 g