Baked Eggs with Spinach and Ham
by Lory Lahtinen
serves: 8
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Eggs baked in a casserole make a classic late-morning dish that’s easy to prepare. This one gets added flavor and nutrients – including vitamin B6, folate, and potassium – from baby spinach and onions. |
Ingredients: |
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1 spry |
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cooking spray |
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2 Tbsp |
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Oil, Olive oil, extra-virgin (divided) |
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1 each |
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small onion |
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4 slices |
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ham, cooked, reduced-fat, low-sodium |
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4 oz |
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spinach, baby, fresh |
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12 each |
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large eggs |
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1/4 tsp |
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salt |
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1 dash |
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pepper, black ground |
Directions: |
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Instructions
1
MAKE-AHEAD: Ham and spinach can be prepared 1 day ahead and stored in separate covered containers in the refrigerator until ready to use.
2
Heat oven to 350ºF. Lightly coat an 8" by 8" glass baking dish with cooking spray.
3
Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add ham and cook 3 minutes more. Transfer to a large bowl.
4
Add remaining 1 tablespoon oil to the pan. Add spinach and cook, stirring occasionally, until spinach is wilted, about 3 minutes. Add to the bowl with the ham and onion mixture.
5
Whisk together eggs, salt, and pepper in a medium bowl. Pour half of the egg mixture into the baking dish. Scatter onion, ham, and spinach mixture on top of eggs. Cover with remaining egg mixture.
6
Bake until eggs are set and lightly browned, about 30 minutes. Allow to cool for 10 minutes. Cut into squares and serve warm.
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