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Whisk eggs with milk. Add the spinach, herb, pepper and feta. Combine. Preheat oven to 425 degrees. Coat an 8" by 8" casserole dish with nonstick cooking spray. Pour egg mixture into dish and bake for 20 minutes or until eggs are set. (Top may remain moist.) Let stand for 5 minutes.
Serve with a slice of whole wheat toast and an 8-oz. glass of low-sodium vegetable juice.
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 69 (40%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 156.8mg||48 %|
|Sodium 514.6mg||18 %|
|Potassium 340.4mg||9 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 2.2g|
|Protein 23.3g||33 %|
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Calories per serving: 171
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