Eggs, basil, spinach, tomatoes, and Parmesan cheese cooked to perfection in less than 15 minutes. This is a quick and easy meal that’s healthy and full of flavor!
If I had to choose one food that I would never want to live without, it would be eggs…or maybe pasta…or dark chocolate. OK, I wouldn’t able to just pick one, but I would never want to be without eggs. My husband and I eat them in some form almost every morning, with good ‘ole-fashion “dip dip” eggs (as they’re called in our house) being our favorite.
As I was
wasting precious time browsing Pinterest today, I saw tons of recipes for baked eggs, which I realized I had never made. It seemed easy enough, and I was starving, so I used what I had on hand and whipped this up in about 30 minutes! It also gave me an excuse to use my cute little cast iron pan I picked up at World Market a few weeks ago 😉
As quick and easy as this was, I foresee a lot of baked eggs in our future. I went with Italian flavors, but am already looking forward to trying different combinations. My husband would want meat for sure, so I’m thinking sausage, peppers, and onions would be delish! Just keep in mind that the eggs bake in about 15 minutes, so you may have to precook ingredients that take longer.
This would be a great meal for those on a low carb or gluten free diet. I toasted up some corn tortillas at the last minute, because I like to have some texture with my eggs. I just threw them right in the oven while the eggs cooked, but that’s totally optional. I actually didn’t love it with the tortillas, so I’ll probably try some type of toasted, crusty bread next time.
I had a few roasted tomatoes left over from the Margherita Bruschetta recipe I posted yesterday, but you could use any kind of tomato you want – if at all. That said, I think the roasted tomatoes gave this great flavor. I make these all the time. They’re easy to make and delicious with pizza, pasta, eggs, and on sandwiches. Just toss with a little olive oil, salt and pepper, and roast them in a 500 degree oven for 15 minutes or until lightly charred. Sometimes I turn the oven up to broil in the last few minutes to get some extra color on the tomatoes. If you do that, just watch it really close!
This makes one serving, but can easily be doubled or tripled. If you use a larger pan, you’ll just have adjust the cooking time. If you try it with different ingredients, be sure to come back and let me know! Enjoy!
- 2 large eggs
- ¼ cup roasted tomatoes (or any kind of tomato)
- ¼ cup fresh spinach leaves
- 1 tablespoon olive oil
- 2 tablespoons freshly grated Parmesan cheese
- salt and pepper
- fresh basil - optional
- Preheat oven to 400 degrees
- Add the olive oil to a small baking dish and make sure all sides are well coated. (mine was 6" wide)
- Add the eggs and tuck the spinach all around and under them.
- Top with tomatoes, salt and pepper to taste, and Parmesan cheese.
- Bake until the whites of the eggs are set, which was about 12 minutes in my oven.
- Serve with fresh basil, hot sauce, extra cheese or whatever else sounds good!