Baked eggs with wilted baby spinach is a great way to incorporate protein and fiber into your morning. Courtesy of Skinnytaste, this recipe calls for tender baby spinach but you can easily switch them out for chard, kale or any other leafy greens.
Baked Eggs With Wilted Baby Spinach
- 2 teaspoons olive oil
- 1/4 cup (40g) diced shallots
- 1 1/2 pounds (675g) baby spinach, large stems removed
- 4 large eggs
- Salt and freshly ground pepper, to taste
- 2 tablespoons shredded Asagio cheese
- Baking spray
Preheat an oven to 400°F (204°C). Lightly spray four oven-safe dishes or ramekins with cooking spray.
Heat a large skillet over medium-low heat, add oil, shallots and cook 2-3 minutes. Add spinach, salt and pepper and cook until the spinach wilts, about 2-3 minutes. Mix in Asagio cheese and remove from heat.
Divide the wilted spinach among the oven-safe dishes, making a well in the center of each. Break an egg into each dish and season with salt and pepper. Place the ramekins on one or two rimmed baking sheets and bake until the whites are set and the yolks are firm around the edges, but still soft in the center, about 17 minutes or to your liking. Serve immediately.
Serves: 4 | Serving Size: 1 egg
Nutrition (per serving): Calories: 152; Total Fat: 8g; Saturated Fat: 2g; Monounsaturated Fat: 2g; Cholesterol: 179mg; Sodium: 288mg; Carbohydrate: 8g; Dietary Fiber: 4g; Sugar: 1g; Protein: 12g
Nutrition Bonus: Potassium: 983mg; Iron: 30%; Vitamin A: 328%; Vitamin C: 81%; Calcium: 22%