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Baked Eggs With Spinach and Tomatoes

Baked Eggs With Spinach and Tomatoes
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Serves 4| Hands-On Time: | Total Time:



  1. Heat oven to 400° F. Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute.
  2. Add the tomatoes, ½ teaspoon salt, and ¼ teaspoon pepper and simmer for 3 minutes.
  3. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
  4. Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
  5. Bake until the whites are set, 20 to 22 minutes.
  6. Divide among plates. Add dollops of the cream cheese, if desired.
By November, 2007

Nutritional Information

  • Per Serving
  • Calories 231Calories From Fat 52%
  • Fat 14g
  • Sat Fat 3g
  • Cholesterol 400mg
  • Sodium 598mg
  • Carbohydrate 11g
  • Fiber 6g
  • Sugar 4g
  • Protein 19g
What does this mean? See Nutrition 101 .

Quick Tip

When shopping for spinach, look for a dark color and unbroken leaves. Crinkly spinach is more flavorful (though slightly tougher) than the flat-leaf variety.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.