Baked Eggs With Spinach and Tomatoes

Baked Eggs With Spinach and Tomatoes
Hector Manuel Sanchez
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preparation
10
minutes
cooking
35
minutes
Serves 4

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

  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.
Sara Quessenberry
October 2007

Nutritional Information

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

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