Today's meatless recipe is Baked Eggs With Spinach. A simple healthy dish that is quick to make and delicious to eat. My only complaint is that it was a little juicy. Next time I might drain the tomatoes just a bit. I just realized the ingredients list says to drain the tomatoes. That shows how much I follow recipes exactly.
Recipe inspired from my recipes and originally from Ingredients
1 tablespoon olive oil
1 clove garlic, finely chopped
1 14.5-ounce can diced tomatoes, drained (I used diced tomatoes with Italian seasoning.)
Kosher salt and pepper
Kosher salt and pepper
2 8-ounce bunches spinach, trimmed
8 eggs, separated (yolks kept whole, if possible)
I used diced tomatoes with Italian seasoning.
Heat oven to 400 degrees.
Begin by heating oil in a pan and cooking the garlic for 1 minute. Add the tomatoes, salt, and pepper and simmer for 3 mins.
Add the spinach and cook until it wilts. It should only take a minute.
Pour the mixture in a 2 qt baking dish that you sprayed with Pam.
Next crack the eggs into a dish. I added a little milk and green onions to the eggs. The original recipe says to separate the yolks but I just whisked them all together.
Once you whisk the eggs pour them on top of the spinach mix. Bake for 20 minutes until eggs are set.
I used diced tomatoes with Italian seasoning.
Heat oven to 400 degrees.
Begin by heating oil in a pan and cooking the garlic for 1 minute. Add the tomatoes, salt, and pepper and simmer for 3 mins.
Add the spinach and cook until it wilts. It should only take a minute.
Next crack the eggs into a dish. I added a little milk and green onions to the eggs. The original recipe says to separate the yolks but I just whisked them all together.
Once you whisk the eggs pour them on top of the spinach mix. Bake for 20 minutes until eggs are set.
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