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Baked Eggs with Spinach and Ham by Lory Lahtinen serves: 8	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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:

1 spry

cooking spray

2 Tbsp

Oil, Olive oil, extra-virgin (divided)

1 each

small onion

4 slices

ham, cooked, reduced-fat, low-sodium

4 oz

spinach, baby, fresh

12 each

large eggs

1/4 tsp

salt

1 dash

pepper, black ground

Directions:

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.

Categories:

Eggs & Cheeses
Low Calorie
Low Carb
Low Fat
Low Sodium
Vegetarian/Vegan