Baked Eggs with Spinach & Tomato

It’s very hard to find a baked egg dish that isn’t filled with cream and cheese so this recipe from Real Simple caught my eye.

I made this recipe on Sunday and everyone enjoyed it.  I skipped the cream cheese suggested in the recipe and sprinkled a touch of parmesan cheese before baking.  I used a 8×8 square baking dish and needed to cook it for a couple minutes longer than the recipe called for.

Obviously, it was not as rich and filling as a strata but it was quite tasty and a nice healthy brunch alternative.

Baked Eggs with Spinach & Tomato
Real Simple

  • 1 tablespoon olive oil
  • 1 clove garlic, finely chopped
  • 1 14.5-ounce can diced tomatoes, drained
  • kosher salt and pepper
  • 2 bunches spinach (about 1 pound), trimmed
  • 8 eggs, separated (yolks kept whole, if possible)
  • 4 ounces cream cheese (optional)

Heat oven to 400° F.

Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.

Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.

Bake until the whites are set, 20 to 22 minutes. Divide among individual plates. Add dollops of the cream cheese, if desired.

Serves 4.

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