Esta es una exhibición prevé de cómo se va ver la receta de 'Tomato, Shallot, and Spinach Baked Eggs' imprimido.

Receta Tomato, Shallot, and Spinach Baked Eggs
by To Catch A Cook

Tomato, Shallot, and Spinach Baked Eggs

This is my go-to recipe for lunch on the weekend, it's easy to throw together while using up veggies left over from the week.

Calificación: 4/5
Avg. 4/5 1 voto
  Estados Unidos American
  Raciónes: 1

Ingredientes

  • 1 shallot, diced
  • 5 cherry tomatoes, quartered
  • 1/2 cup fresh spinach
  • 2 eggs + 1 egg white
  • 2 tablespoons skim milk
  • 2 tablespoons Parmesan cheese
  • Salt, Pepper, Olive Oil, PAM Cooking Spray

Direcciones

  1. Preheat oven to 425°F. Spray baking dish with PAM. Set aside.
  2. Sauté shallot and tomatoes over medium heat with a drizzle of olive oil, salt and pepper for 2-3 minutes until shallot is translucent. Add spinach and sauté an extra 1-2 minutes until wilted.
  3. Whisk eggs and milk vigorously 1 minute until slightly frothy. Add in cheese.
  4. Pour eggs and vegetables into prepared dish. Bake 8-12 minutes until eggs are set and top is slightly browned. Enjoy immediately.