Spinach Egg Bake

I love having eggs in the morning and sometimes I want something different than just scrambled or hard boiled, but don’t feel like spending the time making an omelet. This egg bake dish only uses a few ingredients and has the feel of the omelet with less the work. It is a healthy way to start your day.

I used fresh spinach, but you can always use frozen spinach that has been defrosted and drained. If you are using frozen spinach only use about 1 cup or so; the fresh spinach shrinks down a lot. Also, whether using fresh or frozen the key is to drain as much water out as you can otherwise the eggs could be runny.5 Cups of Fresh Spinach

4 Eggs

4 Egg Whites

2 Tbsp Goat Cheese

Olive Oil

Salt Pepper

Pad of Butter

1 Tsp of Flour

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Preheat oven to 350°

Heat a small amount of olive oil in a frying pan and once it is hot add spinach. Add salt and pepper to taste, to the spinach. Sautee the spinach until soft (about three minutes). Drain spinach in a colander and set aside.

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Beat eggs until frothy in a bowl. Add salt and pepper to taste.

Take a tab a butter and grease a glass pie dish, don’t leave a lot of excess. Add flour and shake the pan over the sink or garbage to spread the flour around, you just want a thin layer of flour and again no excess. This prevents the eggs from sticking to the pan.

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Layer the cooked spinach in the pan and then pour the eggs evenly over the spinach. Add crumbles of goat cheese.

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Bake in over for about 35 minutes, until eggs are firm and there is no liquid. I used the toothpick test to ensure the eggs were cooked.

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Serve immediately or store for later.  This is great for a weekday breakfast and would also be good to serve on the weekends, bring to a brunch, or even can pass as an appetizer or light entree.

Happy Cooking!
❤ Always,
TT

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