Baked Eggs with Spinach and Tomatoes (Serves 4)
My favorite food evangelists recommend eating vegetables at breakfast. I dismissed their emphasis as silly for a long time, but have begun following their advice in recent weeks. I used to eat 3-4 small breakfasts in the morning – a boiled egg and a piece of fruit, a bowl of blueberries and walnut pieces, etc. Now I am often satisfied with just one meal in the morning. What am I eating? Baked Eggs with Spinach and Tomatoes is one of my new favorites.
Prep and Cook Time: 25 minutes
6 fresh eggs
1 small sweet yellow onion
1 can of diced tomatoes (I used Muir Glenn’s fire roasted with Chipotle peppers)
Extra virgin olive oil
Pre-heat oven to 400 degrees. Coat the bottom of a large frying pan generously with olive oil over medium heat. Chop onion into bite-sized pieces. Add onion to pan and cook in the hot oil until soft. Add 4 handfuls of fresh spinach to the hot oil and stir until wilted. Season with a dusting of salt and garlic powder. Add can of diced tomatoes. Crack 6 eggs into a small mixing bowl and break yolks with a fork or whisk. Pour eggs over vegetable mixture and season with a dusting of salt, garlic powder, and cayenne pepper. Stir vegetables and egg together. Move frying pan to oven and bake for 15-20 minutes until eggs are well set and the top is firm to the touch. When done, remove from the oven. Slice into wedges in the frying pan and transfer portions to plates to enjoy.
Notes: I like this meal fresh out of the oven as supper and reheated as breakfast the next morning.
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