Spinach-Parmesan Egg Bake
Ingredients
- 1 clove garlic, minced
- ½ red onion, thinly sliced
- 2 Tbsp olive oil
- 1 (10-oz) pkg baby spinach
- ⅓ cup heavy cream
- ¾ cup freshly grated Parmesan cheese, divided
- ¼ tsp salt
- ¼ tsp pepper
- 8 large eggs
Instructions
- Preheat oven to 400°F. Cook garlic and onion in hot oil in a large skillet over medium heat 8 to 10 minutes or until onion is tender.
- Add spinach, in batches; sauté 2 to 3 minutes or until wilted.
- Add cream, ¼ cup cheese, salt, and pepper; simmer 5 to 7 minutes or until thickened and liquid is almost evaporated.
- Spread spinach in a greased 2-quart baking dish. Using back of spoon, make 8 indentations in spinach. Crack 1 egg into each indentation; sprinkle eggs with ½ cup cheese.
- Bake 15 to 18 minutes or until whites are set and yolks are cooked to desired doneness, rotating dish once halfway through baking. Let stand 5 minutes before serving.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
357
|
357
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 19 | 19 |
| Carb (g) | 7 | 7 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 618 | 618 |
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