Ingredients
Noodles & Veggies
- 3 tablespoons ghee, divided
- 1 medium yellow onion, diced
- 2 cups chicken bone broth
- ½ teaspoon sea salt
- 2 cups fresh baby spinach
- ½ cup finely chopped dill
- 2 cups packed finely chopped green cabbage
- 4 large eggs
- 12 ounces gluten-free brown rice spaghetti (broken in half)
- 5 ounces sheep’s feta
Garnish
- 1 bunch scallions, thinly sliced lengthwise
Method
Step 1
Preheat the oven to 350° F.
Step 2
Add the diced onion and 2 tablespoons of ghee into a large skillet and sauté for 5 minutes until the onions are translucent over medium-high heat.
Step 3
While the onions are cooking, heat up the bone broth with the remaining ghee and sea salt in a medium saucepan.
Step 4
When the onions are fragrant, add the spinach along with the dill and cabbage and sauté for 5 more minutes until the veggies are soft. Then remove from heat.
Step 5
When the bone broth has reached a boil, add the pasta and bone broth into a 10x13-inch casserole baking dish, then cover and place in the oven for 5 minutes.
Step 6
While the pasta is in the oven, break the eggs into a large mixing bowl and beat them, then slowly add some of the sautéed veggies and continue mixing. Do that in stages in order to avoid scrambling the eggs.
Step 7
After the pasta has been cooking for 5 minutes, remove from the oven and add the egg mixture, slowly, and mix it into the pasta.
Step 8
Sprinkle the feta on top and garnish with the scallions.
Step 9
Cover and bake for 30 minutes. After 30 minutes remove the cover, increase heat to 420°F, and bake for 15 more minutes. When ready, remove the dish from the oven, cut it into 12 squares, and garnish with scallions (if desired). Enjoy!
Nutritional analysis per serving: Calories: 207, Total Fat: 9g, Saturated Fat: 4g, Cholesterol: 81mg, Fiber: 2g, Protein: 8g, Carbohydrates: 25g, Sodium: 343mg, Sugars: 1g, Net Carbs: 23g
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