Baked eggs with spinach and tomato
Enjoy a healthy and delicious breakfast with this Baked Eggs with Spinach and Tomato recipe. Featuring fresh tomato, vibrant spinach, a hint of nutmeg, and topped with savory parmesan cheese, this protein-packed dish is easy to make and perfect for any meal of the day.
- 08 May 2024
- Cook time 15 min
- Prep time 10 min
- 4 Servings
- 6 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 3.97g | 1% |
| Fiber 1.13g | 3% |
| Sugar 1.12g | 1% |
| Fat | |
| Fat 8g | 9% |
| Saturated 2.98g | 10% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 180mg | 32% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.30mg | 23% |
| Vitamin B3 0.37mg | 2% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 72ug | 19% |
| Vitamin B12 0.60ug | 25% |
| Vitamin C 14mg | 15% |
| Vitamin E 1.34mg | 9% |
| Vitamin K 150ug | 123% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.06mg | 0% |
| Iron, Fe 1.31mg | 12% |
| Magnesium, Mg 40mg | 10% |
| Phosphorus, P 160mg | 13% |
| Potassium, K 300mg | 9% |
| Selenium, Se 18ug | 33% |
| Sodium, Na 700mg | 47% |
| Zinc, Zn 1.11mg | 10% |
| Water | |
| Water 100g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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