Baked Eggs with Spinach & Red Potatoes

Baked Eggs with Spinach & Red Potatoes
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 301.9
  • Total Fat: 17.5 g
  • Cholesterol: 379.9 mg
  • Sodium: 404.0 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 2.4 g
  • Protein: 19.3 g

View full nutritional breakdown of Baked Eggs with Spinach & Red Potatoes calories by ingredient
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Introduction

A mega protein boost for your morning, afternoon, evening... whatever! You can mix & match your own cheese, leafy greens, and sauteed veggies so you'll never get board, and all combinations are great with a toasted pita! A mega protein boost for your morning, afternoon, evening... whatever! You can mix & match your own cheese, leafy greens, and sauteed veggies so you'll never get board, and all combinations are great with a toasted pita!
Number of Servings: 1

Ingredients

    2 fresh eggs
    2 baby red potatoes, diced into 1/2" cubes
    ~1 oz. of part-skim mozzarella cheese, shredded
    1 handful of fresh spinach (or your favorite leafy green)
    1 tsp. Olive oil
    Salt/pepper

Directions

1. Preheat oven to 400F. Heat the oil in a small pan over medium heat. Add the potatoes and saute until potatoes start to brown, about 5-10 minutes. Add any non-salt seasonings now.

2. Add spinach to the potatoes and saute until spinach is wilted. Kill the heat and let it cool through the next step.

3. Grab an oven-safe, single serving dish of choice (I used a ramekin) and give it a quick spray or wipe of oil to prevent nasty egg burn.

4. Put potato-spinach mixture on the bottom of the ramekin, and top with two cracked eggs. Season with salt & pepper, and top with the shredded cheese. Cook at 400 degrees for 13-15 minutes (depending on how you like your egg yolks).

Serving Size: Makes 1 serving (best in a ramekin!)

Number of Servings: 1

Recipe submitted by SparkPeople user THEMISSILE.

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