Baked Eggs with Spinach & Tomatoes

By ltrodrigu

Weight Watcher's Points: 5 per serving

Ingredients

• 1 tablespoon olive oil
• 1 clove garlic, finely chopped
• 1 14.5-ounce can diced tomatoes, drained
• kosher salt and pepper
• 1 pound baby spinach
• 8 eggs, separated (yolks kept whole, if possible)
• 4 creme fraiche (optional)

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

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, 1/2 teaspoon salt, and 1/4 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 individual plates. Add dollops of the creme fraiche, if desired.