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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 5 |
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Great and easy appetizer bites! Ingredients:
2 tablespoons olive oil |
1 large onion, diced |
1 1/2 lbs fresh baby spinach leaves, stems removed, coarsely chopped |
16 large eggs, beaten |
salt |
fresh ground black pepper |
1/3 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to 350 degrees.
2. Heat one tablespoons of oil in large, non-stick skillet. Add onion and cook over medium-high heat until golden, about 10 minutes. Add spinach and cook just until wilted.
3. Season eggs with sal and pepper and whisk in remaining 2 tablespoons oil. Pour eggs into skillet and cook over medium heat until bottom and sides begin to set. Left the sides of the eggs to allow uncooked eggs to seep underneath. Continue cooking until bottom is set and top is still runny, about 3 minutes.
4. Sprinkle the Parmesan cheese on top of the eggs.
5. Transfer skillet to the oven and bake for 8 minutes, until eggs are set in center. Slide eggs onto a cutting board. Cut into 1 1/2 squares and serve warm or at room temperature.
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