How To Make Baked Eggs with Spinach & Tomato
A delicious and nutritious breakfast or brunch dish, filled with eggs, spinach, and fresh tomatoes.
Serves:
Ingredients
- 8 large eggs
- 2 cups of spinach, roughly chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
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Preheat the oven to 375°F (190°C). Grease a baking dish with cooking spray.
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In a large bowl, whisk the eggs until well beaten. Season with salt and pepper.
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Stir in the chopped spinach and halved cherry tomatoes.
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Pour the egg mixture into the prepared baking dish.
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Sprinkle the grated Parmesan cheese over the top.
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Bake in the preheated oven for about 20 minutes, or until the eggs are set and lightly golden.
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Remove from the oven and let cool for a few minutes before serving.
Nutrition
- Calories : 220kcal
- Total Fat : 14g
- Saturated Fat : 4g
- Cholesterol : 375mg
- Sodium : 320mg
- Total Carbohydrates : 6g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 18g
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