So...I actually stole this recipe from my 3rd grade best friend's mom. Penny Cohen deserves all the credit! Despite it being a more breakfast-y meal, I find we usually end up eating it for dinner on days where my macros look like this:
Protein: How on earth did you eat so much already today?
Carbs: What were you saving for? Did you even have a plan? What are you doing with your life.
Fat: Way to eat lean all day...now you need a cube of butter to catch up.
Also...these cook up in about 20 minutes which is great when you're a family of time-poor adults and grumpy hangry kids with picky palettes.
4 Tbsp butter or coconut oil
6 whole, large, eggs
1 cup flour
1 cup milk
1 tsp salt
Start your oven pre-heating to 425 degrees F. Cut up your butter into 8 pieces and spread evenly in a pyrex pan. Pop the pan in the oven while it's pre-heating and allow it to melt.
In a large bowl, combine eggs, flour, milk, and salt and mix. The egg mixture with be slightly lumpy.
When the butter is fully melted and bubbling, take the pan out of the oven and pour in the egg mixture. Make sure butter is evenly dispersed before pouring. Put the pan back into the oven, and cook until sides have risen and edges are brown.
Cut into 6 squares and enjoy with maple syrup or lemon with powdered sugar!
Note: I highly recommend dispensing your syrup into a sauce container, weighing, dipping as you go, and re-weighing at the end. You'll use significantly less syrup than if you just poured it over your eggs, and, use less of your precious carbs! Syrups in not part of the macros calculated below.
Macros (1 square):