Think green for springtime. Think green for good health. Green veggies, like broccoli, and leafy greens, like arugula, collards, kale and spinach, are packed with vitamins, minerals and fiber. Eat leafy greens raw in a salad, saute them in a stir-fry, or add them to soups, pasta or egg dishes, like this recipe.
Green Egg Bake
An easy breakfast, lunch, or dinner that’s as good cold as it is hot.
Serves 8
Ingredients
3 teaspoons vegetable oil (divided use)
1 onion*, peeled and chopped
4 cups (packed) spinach leaves*, chopped
8 large eggs*
1⁄2 cup Cheddar cheese*, shredded
1⁄2 teaspoon salt
1⁄2 teaspoon black pepper
Instructions
- Set the oven to 350 degrees.Using a paper towel, oil a 8" x 8" baking pan (or 9" pie pan) with 1 teaspoon oil.
- Put a medium-sized skillet on the stove, turn the heat to medium and carefully add the remaining 2 teaspoons oil.
- When the oil is hot, add the onion and cook, stirring occasionally, until golden and softened, about 7 minutes. Add the spinach and cook until just wilted, about 2 minutes. Set aside until cool, about 10 minutes.
- Put the eggs, salt and pepper in a bowl and, using a fork or whisk, mix well.
- Add the cooled spinach mixture and cheese and mix well.
- Pour the mixture into the pan and carefully move it to the oven.
- Bake until the top is golden and the eggs are set, 25–30 minutes. (To see if the eggs are set, use pot holders to jiggle the pan back and forth - you should not see the eggs moving around).
- Serve warm or at room temperature, or cover and refrigerate up to 2 days.
Nutrition information per serving: calories 130, protein 9 grams, carbohydrates 3 grams, fat 9 grams, sodium 280 milligrams, dietary fiber 1 gram
Get Creative
Instead of spinach, add other favorite greens like shredded kale, chard or mustard greens.You can also add 1 cup chopped asparagus (raw or cooked), shredded zucchini, diced cooked sweet potatoes, or corn kernels, frozen or cut fresh from the cob. And/or add 1/4 cup chopped fresh basil or flat-leaf parsley leaves, 2 tablespoons chopped cilantro or mint leaves, or 1 tablespoon chopped dill.
*WIC foods
