Indonesian•healthy
Baked Eggs with Spinach & Tomato
A delicious and nutritious breakfast or brunch dish, filled with eggs, spinach, and fresh tomatoes.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 large eggs
- 2 cups of spinach, roughly chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a baking dish with cooking spray.
- 2
In a large bowl, whisk the eggs until well beaten. Season with salt and pepper.
- 3
Stir in the chopped spinach and halved cherry tomatoes.
- 4
Pour the egg mixture into the prepared baking dish.
- 5
Sprinkle the grated Parmesan cheese over the top.
- 6
Bake in the preheated oven for about 20 minutes, or until the eggs are set and lightly golden.
- 7
Remove from the oven and let cool for a few minutes before serving.