Baked Eggs With Spinach and Tomatoes
This dairy-free egg bake is a bit of a breakfast and brunch hybrid. Part egg casserole, part baked egg dish—maybe even part frittata. In other words, it’s versatile and appeals to a variety of tastes, thanks to a smart technique we devised to make the most of fully cooked egg whites and still-runny yolks: After cooking garlic, tomatoes, and spinach in a skillet, you’ll transfer the vegetables to a baking dish. Next, beat the egg whites and pour them over the vegetables before carefully spooning the yolks over the top. Scoop servings out onto plates (some people might want the yolks, while others might skip them).