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Recipes / Baked Eggs with Spinach and Tomatoes

Baked Eggs with Spinach and Tomatoes

Non starchy vegetables: 2 Nutrient dense protein: 1 Whole food fats: 1
2 1 1

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Ingredients

  • 1 tablespoon coconut oil
  • 1 garlic clove, finely chopped
  • 4 fresh tomatoes, diced
  • salt and pepper
  • 12 cups spinach leaves
  • 4 eggs + 8 egg whites (or, 4 eggs 1 1/2 cups liquid egg whites)
  • 1 scallion, white and light green portion chopped (for garnish)
Total Time: 45 min Prep: 10 min Cook: 35 min
Yield: Makes enough to feed 4 people Level: easy

Directions

  1. Heat oven to 400°F.
  2. Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 5 minutes. Add the spinach and cook until it begins to wilt, 1 minute.
  3. Divide among 4 individual ramekins
  4. Separate the 4 eggs.  Keep the yolks separate and add the whites to the other 8 egg whites.
  5. Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture.
  6. Carefully, transfer one yolk to each of the 4 ramekins
  7. Bake until the whites are set, 20 to 22 minutes.
  8. Sprinkle diced scallions over the top and serve.  Finish with more freshly ground black pepper if desired.

Adapted from MyRecipes.com

Tip!

If you don't envisage having the time to put this all together in the morning, the mixture can be prepped and put into the fridge the night before. This means that come morning, all that will need to be done is to put them in the oven. This can be done upon waking, so that while you perform your other morning tasks, the eggs will cook.

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