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Lilly’s Table

 
 
Cherry Walnut Smoothie
© Lillys-Table.com Photo of Spinach Baked Eggs
 

Tags: Low-Glycemic Gluten-Free vegetarian Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Medium

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Summer

Typical
Season
Summer

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Summer

Spinach Baked Eggs

from Spinach Eggs and Cherry Walnut Smoothie, the Week of June 8, 2014.
View the previous recipe for this meal.

A large bunch of spinach cooked down is the perfect amount for two servings of nutritional goodness for breakfast. It is a great way to use up extra spinach or dark leafy greens. For a flavorful punch, a sprinkle of Parmesan is lovely but not necessary. In summer if you have a tomato to spare, chop it up and add it on top.

Ingredients

  • 1 bunch spinach, large
  • 1 teaspoon extra-virgin olive oil
  • 1 clove garlic, large, minced or pressed
  • 2 eggs
  • 2 tablespoons parmesan cheese, optional
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tomato, optional, best in summer, dice small

Serving Size: 2 People

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Preparation Instructions

Preheat the oven to 375.

Place the spinach in a large bowl of cold water. Allow the dirt to settle, remove from the water, dump the water and repeat until the spinach is clean. Shake off the excess liquid, remove the large stems and chop roughly.

Place a large skillet over medium-high heat. Add in the slightly damp spinach, sprinkle the garlic on top. Saute for 2-3 minutes until it has wilted.

Meanwhile, rub a baking dish or individual baking dishes with a bit of the oil. Add the cooked spinach to the dishes. Sprinkle in a bit of salt, pepper and Parmesan, if using, on to the spinach.

Make a shallow hole in the spinach. Crack the eggs into each hole. Sprinkle on more salt and pepper and Parmesan, if using.

Bake for 8-10 minutes until the whites of the eggs have set. Bake a bit longer if you prefer your yolks cooked more.

Sprinkle with the diced tomatoes and more Parmesan if desired. Serve immediately while still hot.