Having eggs for breakfast is a great way to sneak protein into a meatless meal, plus it's super inexpensive. This is a meal we first ate for brunch but we've been eating it for dinner quite often, mainly because my husband LOVES it, plus it makes great leftovers that can be eaten any time of the day!
Don't be alarmed by the lack of egg yolks on our eggs. While, I love the yolk (it's so rich and creamy), my husband is not a fan, mainly because of the higher calorie count (there are 55 calories in the yolk and 15 calories in the white). But, that shouldn't completely sway you away from the yolk. In fact, egg yolks contain folate, vitamins B-6, B-12, A, D, E and K and are one of the few foods which naturally contain Vitamin D. The choline in egg yolks also helps support cardiovascular health. So, even though they are higher in calories and fat, they are also good for your health.
This recipe is adapted from smittenkitchen.com, one of my favorite food recipe sites. I have upped the veggies and reduced the added fat to make it a bit more healthy. I also make this recipe with two egg whites for every yolk to up the protein without extra calories and fat. Additionally, I recommend breaking up the baking of the whites and the yolks so that the whites can cook without overcooking the yolks.
Whether you make it for brunch, lunch or dinner, I hope you enjoy this meal!
Serves 4. Calories 219 - Fat 10.1 g - Carbs 16 g - Fiber 6.4 g - Protein 21.1 g
3 10 oz boxes of frozen chopped spinach
1 medium onion diced
3 garlic cloves, minced
16 oz. mushrooms, sliced
1/4 cup heavy cream
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 large whole eggs and 4 egg whites
2 tablespoons finely grated pecorino romano or parmesan cheese
Put oven rack in upper third of oven and preheat oven to 450°F.
Place frozen spinach in microwave-safe container and microwave until defrosted, about 5 minutes. Place spinach in colander and gently squeeze handfuls of spinach to remove as much
liquid as possible.
Meanwhile, spray oven-safe pan with cooking spray and cook onion and garlic over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 5 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer. Remove skillet from heat and make 4 large indentations in spinach mixture. Break 2 egg whites into each indentation (reserve yolks in shells to help them keep their shape) and bake, uncovered for 7 minutes. Remove pan from oven and add yolks on top of partially cooked whites. Cook for 3-4 more minutes, until yolks are set but not cooked through. Lightly season eggs with salt and pepper, then sprinkle with cheese.