Recipe: Baked Eggs with Spinach & Tomatoes

Baked Eggs with Spinach & Tomatoes

Ingredients:
1 Tbs olive oil
2 cloves garlic, chopped finely
1 can diced tomatoes
2 bunches spinach, about 1 pound
8 eggs separated
cheese & crumbled bacon for garnish

Directions:
Preheat oven to 400 degrees. Heat oil in skillet, add garlic and cook 1 minutes. Add tomatoes and simmer 3 minutes. Add spinach and cook until just begins to wilt (about 1 minute). Transfer to a 2 quart baking dish. Beat egg whites 30 seconds until foamy and pour over spinach mixture. Carefully place yolks on top. Bake at 400 degrees until whites are set, about 20-22 minutes. Sprinkle with cheese and crumbled bacon on top before serving. Serves 4.

What I did:
I used 2 packages of chopped frozen spinach thawed instead of fresh (although I have used fresh before and it's just as good) and it makes this a great hearty dish. Sometimes I add mushrooms to the garlic/onion mixture first for a bit more of a meaty texture without added protein (there's plenty with the eggs!).

The Verdict:
We LOVE this combination of flavors and how versatile it is, whatever we have in the pantry and/or freezer makes this really easy to bulk up or slim down depending on how many mouths we're feeding that day. I'm not a huge fan of fresh spinach and this is a great way to get those vitamins and minerals into our diets without feeling like we're eating rabbit food all the time! This is definitely one of our staple dishes.