Baked Eggs with Spinach and Tomatoes

Name: Baked Eggs with Spinach and Tomatoes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 8 large Eggs; 400 g spinach; 300 g cherry tomatoes; 3 clove garlic; 2 tbsp olive oil; 1 tsp salt; 0.5 tsp pepper; 15 g fresh herbs

A simple and healthy breakfast of eggs baked with spinach, tomatoes, and herbs. An easy way to get your veggies in the morning.

Total: 50 min
Servings: 4
Difficulty: Easy

Open in lopu

Nutrition

per serving

kcal: 215
Protein: 15 g
Fat: 14 g
Carbs: 8 g

Ingredients

for 4 servings

Eggs8 large
spinach400 g
cherry tomatoes300 g
garlic3 clove
olive oil2 tbsp
salt1 tsp
pepper0.5 tsp
fresh herbs15 g

Method

8 steps

Preheat oven to 375 degrees F.
Heat olive oil in a skillet over medium heat and sauté minced garlic until fragrant.
Add spinach and halved cherry tomatoes to the skillet, cooking until spinach wilts.
Season the mixture with salt and pepper.
Transfer the vegetable mixture into a baking dish.
Crack the eggs carefully over the top of the vegetables.
Bake for 15 to 20 minutes until the egg whites are set but yolks remain slightly soft.
Garnish with fresh herbs before serving.