Baked Eggs with Spinach, Tomatoes, Ricotta & Basil Recipe
By The Cook Book
Serving Details
Serves: 4
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Recipe Description
This **Baked Eggs with Spinach, Tomatoes, Ricotta & Basil Recipe** is a wholesome and flavorful dish that’s easy to prepare. With fresh spinach, juicy cherry tomatoes, creamy ricotta, and aromatic basil, it’s a nutritious one-pan meal perfect for breakfast or brunch. Serve with crusty bread or on its own for a satisfying start to your day.
Ingredients
- For the Dish:
- 4 large eggs
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1/2 cup ricotta cheese
- 2 tablespoons olive oil
- 1/4 cup fresh basil leaves, chopped
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In an oven-safe skillet, heat olive oil over medium heat. Add spinach and cook until wilted, about 2 minutes.
- Add the cherry tomatoes to the skillet and cook for an additional 2 minutes. Season with salt and pepper.
- Using a spoon, create four wells in the vegetable mixture. Crack an egg into each well.
- Dollop ricotta cheese around the skillet, distributing evenly.
- Transfer the skillet to the oven and bake for 10-12 minutes, or until the egg whites are set but the yolks are still runny.
- Garnish with fresh basil before serving.
- Serve immediately with toast or enjoy on its own.
Nutritional Information (Per Serving)
- Calories: 210 kcal
- Protein: 12 g
- Carbohydrates: 6 g
- Fats: 16 g
- Saturated Fats: 5 g
- Fiber: 2 g
- Sodium: 220 mg
FAQs
Can I use other vegetables?
Yes, you can substitute spinach and tomatoes with other vegetables like zucchini, bell peppers, or kale.
What can I serve with this dish?
Serve with crusty bread, avocado slices, or a side salad for a complete meal.
Can I make this dish ahead of time?
This dish is best served fresh, but you can prepare the vegetable base ahead of time and bake the eggs just before serving.
