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.

  • 03 Mar 2025
  • Cook time 15 min
  • Prep time 10 min
  • 4 Servings
  • 6 Ingredients

Baked eggs with spinach and tomato

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:

1 tsp salt
5g
1 tomato
130g
4 cups spinach
120g
1 tsp ground nutmeg
5g
1/3 cup grated parmesan cheese
27g
4 eggs
200g

Instructions:

1. Preheat Oven:
- 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.
2. Prepare Ingredients:
- Wash and dice the tomato.
- Rinse and roughly chop the spinach.
- Grate the parmesan cheese if not pre-grated.
3. Cook Spinach:
- 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.
4. Combine Ingredients:
- 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.
5. Add Eggs:
- 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.
6. Bake:
- 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.
7. Serve:
- 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 Size120 grams
Energy
Calories 120kcal6%
Protein
Protein 9g6%
Carbohydrates
Carbohydrates 3.97g1%
Fiber 1.13g3%
Sugar 1.12g1%
Fat
Fat 8g9%
Saturated 2.98g10%
Cholesterol 210mg-
Vitamins
Vitamin A 210ug23%
Choline 180mg32%
Vitamin B1 0.08mg7%
Vitamin B2 0.30mg23%
Vitamin B3 0.37mg2%
Vitamin B6 0.13mg8%
Vitamin B9 72ug19%
Vitamin B12 0.60ug25%
Vitamin C 14mg15%
Vitamin E 1.34mg9%
Vitamin K 150ug123%
Minerals
Calcium, Ca 110mg8%
Copper, Cu 0.06mg6%
Iron, Fe 1.31mg12%
Magnesium, Mg 40mg10%
Phosphorus, P 160mg13%
Potassium, K 300mg9%
Selenium, Se 18ug33%
Sodium, Na 700mg47%
Zinc, Zn 1.11mg10%
Water
Water 100g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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