Baked Eggs With Spinach and Tomatoes
Serves 4
Hands-On Time:
10m
Total Time:
35m
Ingredients
- 1 tablespoon olive oil
- 1 clove garlic, finely chopped
- 1 14.5-ounce can diced tomatoes, drained
- kosher salt and pepper
- 2 bunches spinach (about 1 pound), trimmed
- 8 eggs, separated (yolks kept whole, if possible)
- 4 ounces cream cheese (optional)
Directions
- Heat oven to 400° F.
- Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
- Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
- Bake until the whites are set, 20 to 22 minutes. Divide among individual plates. Add dollops of the cream cheese, if desired.
This Recipe Goes Well With...
Quick Tip
To separate an egg, crack the shell in half. Transfer the yolk back and forth between halves, letting all the white slip out
into the bowl.
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.
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