Description
Start your day with a nutritious twist on breakfast! Italian Baked Eggs with Spinach and Tomatoes is a delightful dish that combines vibrant spinach, juicy cherry tomatoes, and perfectly baked eggs. This wholesome recipe is quick to prepare and offers a comforting flavor profile that brings the essence of Italy right to your table. Enjoy it alongside crusty bread or a fresh salad for a satisfying meal any time of day.
Ingredients
Scale
- 4 cups fresh spinach
- 1 pint cherry tomatoes
- 4 large eggs
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat. Add minced garlic and sauté for about one minute until fragrant.
- Add fresh spinach and cherry tomatoes, cooking for approximately five minutes until the spinach wilts and the tomatoes soften.
- Create small wells in the vegetable mixture and crack an egg into each well. Season lightly with salt and pepper, then sprinkle grated Parmesan cheese on top.
- Bake in the preheated oven for 12-15 minutes, or until egg whites are set but yolks remain slightly runny.
- Carefully remove from the oven and serve warm with crusty bread or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion (approximately 200g)
- Calories: 295
- Sugar: 3g
- Sodium: 515mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 17g
- Cholesterol: 372mg