Baked eggs with spinach and tomato
Baked eggs with spinach and tomato is a nutritious dish featuring wilted spinach, diced tomatoes, and rich parmesan cheese, all elevated by perfectly baked eggs. This easy recipe is ideal for breakfast or light dinners, combining fresh flavours and wholesome ingredients.
Cook time 15 min
Prep time 10 min
Ingredients:
1 tsp salt1 tomato
4 cups spinach
1 tsp ground nutmeg
1/3 cup grated parmesan cheese
4 eggs
Baked eggs with spinach and tomato is a wholesome and delicious recipe that's perfect for breakfast, brunch, or even a light dinner. Packed with nutrients from spinach and tomatoes, and complemented by the rich taste of eggs and parmesan cheese, this dish is both satisfying and easy to prepare.
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a medium-sized baking dish or four individual ramekins with cooking spray or a small amount of oil.
- Wash and dice the tomato.
- Rinse and roughly chop the spinach.
- Grate the parmesan cheese if not pre-grated.
- Heat a large skillet over medium heat. Once hot, add the spinach.
- Cook the spinach for about 2-3 minutes until wilted, stirring occasionally.
- Remove the skillet from the heat and drain any excess liquid from the spinach.
- Distribute the cooked spinach evenly in the baking dish or ramekins.
- Spread the diced tomato over the spinach layer.
- Sprinkle the salt and ground nutmeg evenly over the vegetables.
- Sprinkle grated parmesan cheese over the top.
- Create four small indentations in the vegetable mixture (if using a single baking dish).
- Carefully crack one egg into each indentation. If using individual ramekins, crack one egg into each ramekin over the mixed vegetables.
- Place the baking dish or ramekins in the preheated oven.
- Bake for about 12-15 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness.
- For slightly runny yolks, bake for closer to 12 minutes.
- For firmer yolks, bake for a bit longer.
- Remove from the oven and let sit for a minute to cool slightly.
- Serve the baked eggs with some crusty bread or your favorite side for a complete meal. Enjoy!
Baked eggs with spinach and tomato is a delightful dish that combines simple ingredients to create a nutrient-packed meal. Whether you're serving it fresh out of the oven for breakfast or enjoying it as a quick, healthy dinner, this recipe is sure to become a favorite in your household.
Baked eggs with spinach and tomato FAQ:
Bake the dish for about 12-15 minutes at 375°F (190°C). For runny yolks, aim for 12 minutes; for firmer yolks, extend the time slightly.
The eggs are done when the whites are set, and the yolks are cooked to your preference. Check for slight firmness in the whites to ensure doneness.
Yes, you can use frozen spinach. Thaw and drain it well before adding to the dish to avoid excess moisture.
Use a medium-sized baking dish or four individual ramekins for this recipe, ensuring enough space for the eggs and vegetable mixture.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Cooking Tips:
- Preheat your oven to 375°F (190°C) to ensure even cooking.
- Use fresh spinach for the best flavor and texture, but if you only have frozen spinach, make sure to thaw and drain it thoroughly to remove excess water.
- Season the spinach and tomatoes well to enhance their natural flavors.
- Consider adding some herbs like basil or thyme for an extra layer of flavor.
- Monitor the eggs closely while baking to achieve your preferred level of doneness—slightly runny for a soft texture or fully set for a more firm bite.
Nutrition Facts
4 ServingsCalories 120kcal
Protein 9g
Carbohydrates 3.97g
Fiber 1.13g
Sugar 1.12g
Fat 8g
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