Cheesy Baked Eggs with Creamy Greens
Roasted Asparagus and Blistered Tomatoes
Ingredients
- 1 cup chopped onion
- 2 Tbsp olive oil
- 2 (5-oz) pkg super greens mix (arugula, chard, and spinach)
- 8 large eggs, divided
- ½ cup milk
- 2 tsp Dijon mustard
- ½ tsp kosher salt
- ¾ cup shredded Gruyère cheese, divided (or use Swiss cheese)
- ¼ tsp pepper
Instructions
- Preheat oven to 400°F. Sauté onion in hot oil in a large ovenproof skillet over medium heat 5 minutes. Add greens; cook 2 minutes or until wilted.
- Whisk together 2 eggs, milk, mustard, salt, and ½ cup cheese in a bowl. Add to skillet; cook 2 minutes.
- Carefully crack 6 eggs into skillet in a single layer; sprinkle with ¼ cup cheese and pepper.
- Transfer skillet to oven, and bake 10 to 15 minutes or until eggs are cooked to desired doneness.
Side Dish Ingredients
- 3 Tbsp olive oil, divided
- 2 cloves garlic, minced
- 1 lb asparagus, trimmed
- 2 cups grape tomatoes
- 1 Tbsp fresh lemon juice
- 1 tsp grated lemon rind
Side Dish Instructions
- Preheat oven to 400°F. Combine 2 Tbsp oil, garlic, and desired amount of salt and pepper in a large bowl. Add asparagus and tomatoes, and toss. Arrange on a large foil-lined rimmed baking sheet.
- Bake 8 to 10 minutes or until asparagus is crisp-tender and tomatoes begin to burst, stirring after 5 minutes.
- Drizzle with 1 Tbsp oil and lemon juice. Sprinkle with lemon rind; toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
235
|
0
|
235
|
Low Carb Meal Plan
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