You can easily make this the night before and bake it in the morning for a hot and hearty, quick breakfast.
Net Carbs 5.3 grams
Fat 12.4 grams
Protein 14 grams
1 Tablespoon olive oil, plus more for the baking dish
1/2 medium yellow onion, diced
1/2 medium red bell pepper, cored, seeded and diced
1 1/2 teaspoons salt, divided
6 ounces baby spinach (about 6 cups packed)
2 cloves garlic, minced
2 Tablespoons chopped fresh dill
12 large eggs
2 cups 1% milk
1 Tablespoons Dijon mustard
1/4 teaspoon freshly ground black pepper
4 ounces feta cheese, crumbled (about 1 cup)
Put a rack in the middle of the oven and heat to 375F. Coat a 9X13 inch dish with olive oil.
Heat the oil in a large pan over medium heat til shimmering. Add onion, pepper, and 1/2 salt. Cook, stirring occasionally, til softened, about 5 minutes. Add the spinach and garlic and toss til wilted and almost all of the liquid is evaporated, about 3 minutes. Remove from the heat and stir in the dill. Transfer to the baking dish and spread in an even layer.
Place the eggs, milk, mustard, remaining salt and pepper in a large bowl and whisk til eggs are broken and incorporated. Pout over the spinach mixture and sprinkle with the feta.
Bake til the top is light golden brown and a knife inserted in the middle comes out clean, 40-45 minutes. Cool for five minutes before slicing.