Spinach & Roasted Red Pepper Baked Eggs – a delicious recipe with Fresh Spinach, u00bc, Egg Whites, Parmesan Cheese, Red Pepper, Salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat oven to 350u00b0F. Spray two 7-ounce ramekins with cooking spray.
2
In a medium saute pan sprayed with cooking spray, add the spinach and roasted red bell pepper. Season with a pinch of salt and pepper and cook until the spinach is wilted.
3
In a small bowl, gently whisk the egg whites and half-and-half until just combined. Season the eggs with a pinch of salt.
4
Put half the spinach and pepper mixture into each ramekin. Pour half the egg mixture into each ramekin. Top each ramekin with 1 tablespoon of grated Parmesan cheese and a pinch of red pepper flakes.
5
Place the ramekins on a cookie sheet and place them on the middle rack of the oven. Bake for 25-30 minutes or until the eggs are set and golden brown on top.
270
kcal
Calories
17
g
Fat
6
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups Fresh Spinach, 1/4 cups Roasted Red Peppers, Diced, 6 whole Egg Whites, 1 teaspoon Half-and-half, and more.
Yes, Spinach & Roasted Red Pepper Baked Eggs falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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