Ingredients
6 large eggs, use 8 eggs for a 12-inch skillet
¼ cup unsweetened almond milk
2 garlic cloves, minced
¼ teaspoon sea salt, more for sprinkling
¼ teaspoon ground black pepper
½ cup diced onion
2 cups baby spinach
¼ cup sun dried tomatoes
¼ cups feta cheese
â…› teaspoon smoked paprika
Preparation
Preheat the oven to 400°F.
Whisk the eggs, almond milk, garlic, smoked paprika, salt, and pepper until well combined. Set aside.
Heat ½ tablespoon avocado oil in a 10 or 12-inch cast-iron skillet over medium heat. Add the onion, and a pinch of salt and pepper and cook until translucent, about 5 minutes.
Add the sun dried tomatoes and spinach. Sauté until the spinach is wilted, then add the egg mixture and gently shake the pan to distribute.
Sprinkle with the feta and bake 15 to 20 minutes or until the eggs are set.
Season to taste.
Enjoy!