Cheesy Baked Eggs with Creamy Greens

Tomato Bruschetta
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Ingredients

  • ½ cup chopped red onion
  • ½ Tbsp canola oil
  • 1 (5-oz) pkg super greens mix (arugula, chard, and spinach)
  • 3 large eggs, divided
  • 3 Tbsp fat-free fat milk
  • 1 tsp Dijon mustard
  • ⅛ tsp salt
  • ¼ cup shredded Gruyère cheese, divided (or use Swiss)
  • ⅛ tsp pepper

Instructions

  1. Preheat oven to 400°F. Sauté onion in hot oil in a small ovenproof skillet over medium heat 5 minutes. Add greens; cook 2 minutes or until wilted.
  2. Whisk together 1 egg, milk, mustard, salt, and 2 Tbsp cheese in a bowl. Add to skillet; cook 2 minutes.
  3. Carefully crack 2 eggs into skillet in a single layer; sprinkle with 2 Tbsp cheese and pepper.
  4. Transfer skillet to oven, and bake 10 to 15 minutes or until eggs are cooked to desired doneness.

Side Dish Ingredients

  • 3 oz multigrain French baguette (about ¼ loaf)
  • ½ Tbsp canola oil
  • 1 clove garlic, halved
  • 1 heirloom tomato, coarsely chopped
  • Dash of coarse sea salt

Side Dish Instructions

  1. Preheat oven to 400°F. Cut bread crosswise into 2 pieces; arrange on a baking sheet. Brush with oil.
  2. Bake 5 to 7 minutes or until browned and crisp.
  3. Rub garlic over each slice; top with tomatoes, and sprinkle with salt.

Nutritional Information

Main Side Total
Servings 2 2
Calories
247
144
391
Fat (g) 15 4 19
Sat. Fat (g) 5 0 5
Protein (g) 16 5 21
Carb (g) 10 23 33
Fiber (g) 2 4 6
Sodium (mg) 432 161 593

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