Mushroom & Spinach Baked Eggs
Servings: 4 people
Calories: 249kcal
Ingredients
- 2 tablespoons extra-virgin olive oil or coconut oil
- 1½ pounds button mushrooms sliced
- 1 medium red onion diced
- 6-7 cups fresh spinach roughly chopped
- ¼ cup fresh rosemary finely chopped
- 1 teaspoon kosher or fine sea salt
- 1 teaspoon freshly ground black pepper
- 8 large eggs
Instructions
- Preheat the oven to 350ºF.
- Heat the oil in a large cast iron skillet over medium heat. Add the mushrooms and onions and sauté until the onions have softened, about 3 minutes. Add the spinach, rosemary, salt, and pepper and continue to cook until the spinach is wilted, another 2-3 minutes.
- Crack each egg into the skillet, arranging so they are evenly spaced across the mushroom mixture. Transfer the skillet to the oven and bake for 15-20 minutes until the egg whites have set. Serve warm
Nutrition
Calories: 249kcal | Carbohydrates: 11g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 752mg | Potassium: 964mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4745IU | Vitamin C: 18.6mg | Calcium: 111mg | Iron: 3.8mg