Friday, September 23, 2011

Eggs are good all the time.

I am trying to use a variety of protein for our evening meal and last night a quick egg dish did the trick. I snapped an instagram of the dish mid-way, and then Vance and I were so excited to eat it that I forgot to take another pic!
Ingredients are nestled in a ramekin after being sauteed in garlic and olive oil.

·     2 Tbsp olive oil
·     2 garlic cloves, crushed
·     10 oz. fresh spinach
·     1 15 oz. can diced tomatoes, drained
·     2 Tbsp minced onion
·     2 eggs
·     Salt and pepper
·     Paprika or Shredded Parmesan, sprinkle as garnish
·     Preheat oven to 360.
·     To a large skillet or saucepan, add the olive oil and saute the garlic for a minute, before adding the spinach.  Toss the spinach around for a minute, then add the diced tomatoes.  Toss together and then add the minced onion.  Let simmer until most of the liquid has cooked off, about 5-7 minutes.
·     Place the sauteed spinach into an ovenproof, creating divets for the eggs.  Crack 1 egg into each hole.
·     Bake the spinach and eggs for about 12-15 minutes, or until egg whites have turned white.
·     Once cooked, remove from the oven and sprinkle with salt and pepper and paprika or Parmesan. I used Parmesan cheese and it was delicious!

 Courtesy of 5 dollar dinners.
Served with a small scoop orzo with parsley and a slice of whole grain bread.

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