Zucchini Dip

Hummus is a go-to in my house.  It’s an easy dip that everyone seems to like.  But what if you don’t tolerate beans very well?  Not all of us do.  That’s where this dip comes in!  I’ve seen (and made) many variations, but this is a simple version that you will love!

Have you ever planted zucchini in your garden and then realized you’ve never seen so much zucchini?  That’s happened to us.  Keep this recipe on-hand in case you end up with a little more zucchini than you need this summer!

Easy Egg Bake
Quick and delicious egg bake that's super healthy.
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Ingredients
  1. 1 tablespoon olive oil
  2. 1 small yellow onion, finely diced
  3. 1 garlic clove, diced
  4. 1 teaspoon sea salt, divided
  5. Pinch of nutmeg (optional)
  6. Freshly ground black pepper
  7. 4 cups fresh spinach, chopped
  8. 12 cherry tomatoes, sliced
  9. 1 handful fresh basil, chopped
  10. 8-12 eggs
Instructions
  1. Preheat oven to 325 degrees.
  2. Saute onion in olive oil for 5 minutes.
  3. Add garlic and saute an additional 2 minutes.
  4. Add 1/2 sea salt, pepper and nutmeg.
  5. Add spinach and cook just until wilted.
  6. Set aside to cool.
  7. Beat eggs with 1/2 sea salt.
  8. Spread spinach mixture in bottom of glass baking dish (square for 8 eggs, rectangle for 12 eggs)
  9. Top with sliced tomatoes (I remove most of the seeds).
  10. Sprinkle with basil.
  11. Pour eggs over vegetables.
  12. Bake 15-20 minutes or until eggs are cooked through.
Notes
  1. Will keep in the refrigerator for a couple days.
Angie Jones http://healthyangie.com/