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If you are counting carbs or just craving the flavors of Thanksgiving stuffing, this recipe is for you! I love serving this on a bed of arugula leaves!

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Recipe Summary test

prep:
20 mins
cook:
50 mins
additional:
10 mins
total:
1 hr 20 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie pan.

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  • Heat oil in a saucepan over medium-high heat. Saute onions in the hot oil until softened and lightly browned, about 5 minutes. Add celery and cook until soft, about 5 minutes; stir in chicken broth, garlic, parsley, sage, rosemary, and thyme. Simmer broth mixture until it thickens slightly, about 10 minutes. Remove saucepan from heat and pour broth mixture into a bowl. Set it aside to cool, about 10 minutes.

  • Stir eggs and feta cheese into broth mixture; pour into the prepared pan.

  • Bake in the preheated oven until set, 25 to 35 minutes.

Cook's Notes:

You can use dried herbs instead of fresh; just use 1 tablespoon dried instead of 2 tablespoons fresh.

This can also be made in a cake pan or mini muffin tin.

Nutrition Facts

119 calories; protein 5.2g; carbohydrates 5.6g; fat 8.6g; cholesterol 76.6mg; sodium 447.9mg. Full Nutrition
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