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Baked Eggs with Wilted Baby Spinach

Servings: 4 • Serving Size: 1 egg • Calories: 152.5 • Fat: 9.3 g • Protein: 12.2 g • Carb: 7.9 g • Fiber: 3.7 g • Sugar: 0.7 g
Sodium: 244 mg (without salt)

• 2 tsp olive oil
• 1/4 cup diced shallots
• 1 1/2 lb baby spinach, large stems removed
• 4 large eggs
• salt and freshly ground pepper, to taste
• 2 tbsp shredded Asagio cheese
• baking spray

Preheat an oven to 400°F. Lightly spray four oven-safe dishes or ramekins with cooking spray Heat a large skillet over medium-low heat, add oil, shallots and cook 2-3 minutes. Add spinach, salt and pepper and cook until the spinach wilts, about 2-3 minutes. Mix in Asagio cheese and remove from heat.

Divide the wilted spinach among the oven-safe dishes, making a well in the center of each. Break an egg into each dish and season with salt and pepper. Place the ramekins on one or two rimmed baking sheets and bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 17 minutes or to your liking. Serve immediately.

Carol Graham is our healthy recipe guru and office manager at Shaping Concepts. If you have a healthy recipe you’d like to share please send it our way.With a staff of over 10 certified fitness professionals, Shaping Concepts provides personal fitness training in Charleston with a specialty on weight loss and body transformation. You can receive a FREE, no-obligations (2) session personal training trial and consultation to experience the difference for yourself.

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