Tomato, Shallot, and Spinach Baked Eggs Recipe
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.
American | |
Servings: 1 |
Ingredients
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Directions
- Preheat oven to 425°F. Spray baking dish with PAM. Set aside.
- 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.
- Whisk eggs and milk vigorously 1 minute until slightly frothy. Add in cheese.
- Pour eggs and vegetables into prepared dish. Bake 8-12 minutes until eggs are set and top is slightly browned. Enjoy immediately.