Baked Eggs with Tomato and Spinach
Ingredients:
1 tbsp Donegal Rapeseed Oil2 garlic cloves, minced
4 small tomatoes, quartered
Black pepper
400g spinach, trimmed
8 eggs
Instructions
1. Heat the oven to 200C/180C fan/gas mark 6. Heat the oil in a frying pan over a medium heat and cook the garlic and spinach for one minute or until the spinach begins to wilt.
2. Transfer the spinach and tomatoes to the bottom of one baking dish or into four individual backing dishes.
3. Beat half of the eggs and pour over the spinach and tomatoes. Crack the remaining eggs over the beaten egg.
4.Bake until the whites are set, 20-22 minutes and serve warm.
Kcal
198 kcal per servingTop Tip
Spinach is rich in antioxidants, especially when fresh, steamed or quickly boiled.
