Baked Eggs W/Spinach and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Vegetarian dish for dinner or breakfast. Ingredients:
1 tablespoon olive oil |
1 garlic clove, finely chopped |
1 (14 1/2 ounce) can diced tomatoes, drained |
16 ounces spinach, trimmed (2 bunches) |
8 eggs, separated (yolks kept whole, if possible) |
Directions:
1. Heat oven to 400 degrees. Heat the oil in medium skillet over medium-high heat.
2. 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.
3. Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
4. Bake until the whites are set,20-22 minutes.
5. Divide among individual plates. Add dollops of the cream cheese, if desired.
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