Baked Eggs with Spinach and Tomatoes
By SARA QUESSENBERRY November 2007
This dairy-free egg bake is a bit of a breakfast and brunch hybrid. Part egg casserole, part baked egg dish—maybe even part frittata. In other words, it’s versatile and appeals to a variety of tastes, thanks to a smart technique we devised to make the most of fully cooked egg whites and still-runny yolks: After cooking garlic, tomatoes, and spinach in a skillet, you’ll transfer the vegetables to a baking dish. Next, beat the egg whites and pour them over the vegetables before carefully spooning the yolks over the top. Scoop servings out onto plates (some people might want the yolks, while others might skip them).
1 tablespoon olive oil
1 clove garlic, finely chopped
1 14.5-ounce can diced tomatoes, drained
kosher salt and pepper
2 bunches spinach (about 1 pound), trimmed
8 eggs, separated (yolks kept whole, if possible)
4 ounces cream cheese (optional)
How to Make It
Heat oven to 400° F. Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute.
Add the tomatoes, ½ teaspoon salt, and ¼ teaspoon pepper and simmer for 3 minutes.
Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
Bake until the whites are set, 20 to 22 minutes.
Divide among plates. Add dollops of the cream cheese, if desired.