Eggs, excellent meat substitutes, are a complete food rich in nutritional value. Baked eggs are a quick and easy way to enjoy this precious food with vegetables and cheese.
PrintBaked Eggs with Spinach and Parmesan
Ingredients
- Extra virgin olive oil to taste
- 1 carrot
- 1 stalk of celery
- 1 onion
- 150 g (5 1/2 0z) cleaned and fresh spinach
- salt to taste
- 2 organic eggs
- grated Parmigiano cheese to taste
Instructions
- In a saucepan, heat the oil. Add the carrot, celery and onion (washed and cut finely) and brown.
- Add spinach and cook.
- Oiled two casserole and pour the spinach.
- Add one egg in each casserole and bake at 180° (375°F/ gas 4) for five/ten minutes.
- Topped with grated Parmigiano cheese.
Frequently Asked Questions
What is the best way to prevent watery baked eggs with spinach?
Wilt and squeeze out the spinach thoroughly before adding it to the dish. Fresh spinach releases a significant amount of water during cooking. 
Can I use frozen spinach?
Yes. Thaw completely and squeeze out as much moisture as possible before using. Frozen spinach is already fully wilted, which saves a step.
How do I know when the eggs are done baking?
The whites should be set and opaque, while the yolks remain soft and slightly jiggly. This takes about 10-12 minutes at 375°F (190°C), depending on your oven.
Can I add other vegetables to baked eggs with spinach?
Cherry tomatoes, roasted peppers, and mushrooms all work well. Add them beneath the eggs so they heat through without crowding the top.
What cheese works well with baked eggs and spinach?
Parmesan is classic for its nutty, salty flavor. Gruyere, feta, or a sharp white cheddar are all solid alternatives.
