Sunday, August 16, 2009

Parmesan Baked Eggs with Spinach and Tomatoes

This recipe was concocted from another recipe I found and because it was so different than anything I've ever made I was excited to put it to the test. I always look at other recipes for inspiration and then tweak them just enough to make them my own. This was one that sat in my recipe binder for months but after preparing it, it got starred and put right under the "YUM" category. I made it once last week and have again four more times since! This dish makes a light lunch alone or can be eaten with a raw side salad for a more substance.

Here goes!

Parmesan Baked Eggs with Spinach and Tomatoes

Four eggs 1 10 ounce package chopped frozen spinach 1/2 large onion 2 cloves garlic 1 15 ounce can stewed tomates 1/3 cup parmesan cheese olive oil spary 1/4 t salt and pepper

Pre-heat oven to 300 degrees F. Sautee onions and garlic in pan with oil and let carmelize. Drain stewed tomates and spinach of all liquid and add to mixing bowl. Add onion/garlic mixture to spinach and tomatoes season with salt and pepper and add half of the parmesan cheese. Mix until combined evenly. Put veggies in a eight inch baking dish sprayed with olive oil and carefully crack four eggs over top trying best to keep them whole. Top with leftover cheese and bake in oven for 22-28 minutes depending on preferred doneness of eggs. Makes 2 servings.

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