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Wednesday, July 15, 2009


Baked Eggs with Spinach and Tomatoes (from http://www.realsimple.com/)

Serves: 4
Points: 4

1 tablespoon olive oil
1 clove garlic, finely chopped
1 14.5-ounce can diced tomatoes, drained
kosher salt and pepper
2 bunches spinach (about 1 pound), trimmed
8 eggs, separated (yolks kept whole, if possible)
4 ounces light cream cheese (optional)

Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute.

Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.

Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
Bake until the whites are set, 20 to 22 minutes. Divide among individual plates. Add dollops of the cream cheese, if desired.

Calories: 200, Fat: 11, Fiber: 6