Recipes
Baked Eggs and Spinach
Affordable Quick & Easy Mediterranean Diet Vegetarian & Vegan Diet Main Course Breakfast Gluten Free Vegetarian
Serve with a dollop of plain Greek yogurt and additional salsa.
Prep Time:
30 minutes
Yield:
4 servings
Nutrition Facts
Nutrition Facts
- Calories: 121
- Fat: 7g
- Saturated Fat: 3g
- Sodium: 277mg
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 10g
Ingredients
1 (10-ounce) package frozen chopped spinach, defrosted, squeezed dry
4 eggs
¼ cup chunky salsa
¼ cup shredded Monterey Jack cheese
Instructions
- Heat the oven to 325°F. Divide the spinach evenly among four greased 6-ounce ramekins or custard cups. Press an indentation (about 2-inches in diameter) into the center of each helping of spinach with the back of a spoon. Arrange the ramekins on a baking sheet.
- Break and slip an egg into each indentation. Top each egg evenly with salsa, then with cheese.
- Bake for about 20 minutes, until the whites are completely set and the yolks begin to thicken but are not hard.
Courtesy of the Egg Nutrition Center
How’d it Taste?
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K. Burleigh says:
A very satisfying meal. I actually made it for lunch and used chopped fresh spinach (as we had no frozen spinach on hand) and pico de gallo.
(2)
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