Easy Italian Baked Eggs

Inspired by Nutritionist In The Kitch recipe

This is a quick week night recipe that my whole family likes...it's perfect for this time of year as it has that "comfort food" feel.

I changed this recipe to make it more "physique-friendly" (I scaled back the cheese and used just 1 whole egg instead of 2...use egg whites instead)....while of course keeping it's wholesome flavours1

I served with a side of whole wheat toast (perfect for dipping!).

Serves 1 (so double or tripe the recipe for your family)

Ingredients

• ½ teaspoon olive oil

• 2 tablespoons diced onion

• 1 cup fresh spinach

• ¼ cup tomato salt (choose lower sugar & lower sodium...read those labels!)

• 1 large egg

• 1/3 c liquid egg whits

• 1-2 tbsp part-skim mozzarella, shredded

• ¼ teaspoon Italian seasoning

• dash of salt & pepper

Instructions

1. Preheat the oven to 400 degrees.

2. Add oil to a saucepan and heat at medium, add in onions and sautee until soft, about 3 minutes.

3. Add in spinach and sautee until just wilted, about 2 minutes.

4. Stir in tomato sauce and sautee until heated through.

5. Transfer mixture to a ceramic soup bowl or individual sized ramekin.

6. Crack egg & pour in egg whites

7. Top with cheese and sprinkle with Italian seasoning, salt, and pepper.

8. Bake for 10-15 minutes, and broil for an additional 2 minutes until cheese is bubbling.

9. Enjoy!

Nutritional Stats

Serving size: 1 Calories: 152 Fat: 7.2g Carbohydrates: 5g Sugar: 2.5g Protein: 21g

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