Ingredients
Scale
- 4 large eggs, preferably organic
- 2 cups fresh spinach, washed and chopped
- 1 tablespoon olive oil or butter
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese or mozzarella
- Salt and freshly ground black pepper to taste
- Optional: a dash of hot sauce or chili flakes for extra flavor
- Fresh herbs such as parsley or chives for garnish
Instructions
- Preheat your oven to 375°F (190°C) and allow it to fully preheat.
- Heat olive oil or butter in a skillet over medium heat. Sauté garlic until fragrant, about 1 minute. Add chopped spinach and cook until wilted, about 2 minutes. Season with salt and pepper, then set aside to cool slightly.
- Distribute the cooked spinach evenly into small ovenproof ramekins or a baking dish. Make a small well in each and crack an egg into each well. Sprinkle with grated cheese, salt, and pepper.
- Bake in the preheated oven for 12-15 minutes until egg whites are set but yolks remain runny.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in a 350°F (175°C) oven for 5-7 minutes until warmed through.
- For added flavor, customize with toppings like sliced avocado or cherry tomatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Baking, Sautéing
- Cuisine: American, French-inspired
- Diet: Healthy, High-Protein
Nutrition
- Serving Size: 1 egg with spinach and cheese
- Calories: 200 kcal Kcal
- Sugar: 1g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 185mg