Each week we have got 1 huge bunch of spinach (along with 2 huge bunches of lettuce). There are so many greens that I need to come up with creative ways to use them up – because who really wants to eat salad 2+ times a day? Not this girl, and definitely not my husband. As I’ve mentioned before, we eat eggs every morning for breakfast. While I have been known to throw all kinds of veggies into my eggs, J claims he always “forgets” to add them. The solution – egg bakes. They take less time to heat than frying some eggs in a pan, and they guarantee he has had 1-2 servings of vegetables before 7am.
Egg bakes are super easy to make. You can put anything you like in them. If you use spinach or greens, you need to decide if you want to pre-cook the greens. Remember, spinach shrinks down to next-to-nothing when it is steamed. If you put whole spinach leaves into the egg bake they won’t cook down much, so they will take up a lot of space (= less veggies in your bake). If I am using the entire bag of spinach, I will cook int down first, squeeze out the water, and then place them in the egg bake. It is dense, so it makes a nice base for the egg bake.
Spinach and Roasted Red Pepper Egg Bake
makes 6 servings
- 18 eggs – 12 whites only and 6 whole eggs
(12 eggs if you don’t mind using whole eggs)
- 16oz spinach, steamed and drained
- 2 cups broccoli, chopped
- 1 cup roasted red peppers, chopped
- 1 cup caramelized onions*
- Freshly grated Parmesan cheese
- Salt and pepper per personal preference
- Preheat oven to 350F. Prepare a large baking dish by coating with cooking spray.
- Press the cooked spinach into the baking dish to form the egg bake base. Sprinkle with salt and pepper if you’d like.
- In a medium bowl, whisk the eggs and whites together until lightly bubbly. Add the broccoli and red pepper. Stir well and pour onto the spinach base. Top to the mixture with caramelized onions and cheese. Add salt and/or pepper if you’d like.
- Bake for 30-35 minutes. You can tell it is done because the edges pull away a bit from the side and there is no standing liquid in the center.
*I love, love, LOVE caramelized onions. To make them I saute any type of onion in a little olive oil. Once they are translucent I had balsamic vinegar and a little salt. Then I simmer for 15 minutes. You can use regular onions in this recipe if you’d like, but I would be sure to mix them into the egg, not just put them on top.