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Baked Eggs with Wilted Spinach

Baked Eggs with Spinach


  • 2 teaspoons olive oil
  • 1/4 cup (40g) diced shallots
  • 1 1/2 pounds (675g) baby spinach, large stems removed
  • 4 large eggs
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons grated parmesan cheese
  • Cooking spray


Preheat an oven to 400°F (204°C). Lightly spray 2 oven-safe dishes with cooking spray.  Heat a large pan over medium-low heat, add oil, shallots and cook 2-3 minutes. Add spinach, salt and pepper and cook until the spinach wilts, about 2-3 minutes. Mix in the cheese and remove from heat. Divide the wilted spinach among the oven-safe dishes, making a well in the center of each. Break 2 eggs into each dish and season with salt and pepper. Place the dish on a baking sheets and bake until the whites are set and the yolks are firm around the edges, but still soft in the center, about 17 minutes or to your liking. Serve immediately.

Serves: 2 | Serving Size: 2Eggs

Nutrition (per serving): 

Calories: 304

 Protein: 24g

 Total Fat: 16g

 Saturated Fat: 4g

 Monounsaturated Fat: 4g

 Cholesterol: 358m

 Sodium: 576mg

 Carbohydrate: 16g

 Dietary Fiber: 8g

 Sugar: 2g


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