Baked Eggs with Spinach and Tomatoes

Sea Spray Inn

965 E. Causeway Blvd , Vero Beach, FL 32963 Stati Uniti d'America


  • 1 tablespoon Olive Oil
  • 1 clove Garlic Clove Finely Chopped
  • 1 14.5 oz can Diced Tomatoes Drained
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1 lb Fresh Spinach
  • 8 Eggs, separated (keep yolks whole)
  • 4 oz Cream Cheese (optional)


  1. Heat oven to 400 degrees F. Heat oil in medium skillet over medium-high heat.
  2. Add garlic to skillet and cook 1 minute. Add the tomatoes, salt and pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, about 1 minute. Transfer to a 2 quart baking dish.
  3. Beat egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole egg yolks on top.
  4. Bake until the whites are set, about 20-22 minutes.
  5. Divide among individual plates. Add dollops of the cream cheese, if desired.
About this recipe:

Baked Eggs with Spinach and Tomatoes