is a gluten-free, grain-free recipe made with lean ground beef, light sharp cheddar cheese, baby spinach and tomatoes.
93% lean ground beef
onion, finely chopped
50% light sharp cheddar cheese
shredded from block
fresh baby spinach leaves
salt and pepper
Preheat oven to 375 degrees F.
In a large bowl, combine ground beef, onion powder, garlic powder, paprika, and Worcestershire sauce until blended.
Press into a lightly oiled pie dish, making sure to cover the bottom and the sides of the dish to form a "crust"
Bake for 18 minutes. Drain excess grease out of pan and set aside to cool. (It will shrink a bit but that's ok)
Heat olive oil in a sauté pan over medium heat and cook onions until soft, about 4-5 minutes.
Spread cooked onions on top of the beef crust.
Add spinach to the pan and cook until just wilted. Spread spinach on top of onions.
Top with tomatoes and shredded cheese and season with salt and pepper.
Whisk together eggs and egg whites and pour over top.
Bake for 25-30 until a toothpick inserted in the center comes out clean.
Calories per serving: 205; Protein: 20 g; Carbs: 4 g; Fat: 10 g