Baked Eggs Florentine
By
Vickie Parks
@Northwestgal
6
It's a great quick breakfast for the two of us. But I will often increase the ingredients and make this in a quiche pan for large brunches because it's easy to prepare, and it's really quite tasty. Each serving is 183 calories.
Ingredients
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1 tspmargarine
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1 cthawed frozen chopped spinach, well drained
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1/4 cpart-skim ricotta cheese
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1 Tbspgrated parmesan cheese, divided
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1 tspgarlic powder
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1/2 tspdried thyme leaves
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1/4 tspsalt
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1/8 tspblack pepper
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1/8 tspground nutmeg
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2 largeeggs
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2 tsplow-fat half-and-half
How to Make Baked Eggs Florentine
- Preheat oven to 350°F.
Spray two 10-ounce oven-proof ramekins or custard cups with non-stick cooking spray; set aside. - In a 9-inch skillet, melt margarine. Add spinach and cook over high heat, stirring frequently, until spinach is heated through, about 2 to 3 minutes.
- Transfer cooked spinach to a medium-size mixing bowl. Add ricotta cheese, 2 teaspoons parmesan cheese, garlic, thyme, salt, pepper, and nutmeg. Mix well.
- Spoon half of the spinach mixture into each of the prepared ramekins. Using the back of a spoon, make an indentation in the center of each portion. Being careful not to break the yolk, break 1 egg into a small dish, and then slide it into the one of the indentations; repeat with remaining egg. Pour 1 teaspoon half-and-half over each egg, then sprinkle each with remaining 1/2 teaspoon parmesan cheese.
- Place ramekins in preheated oven (350°), and bake 8 to 10 minutes or until eggs are set. Serve immediately.
About Baked Eggs Florentine
Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Italian
Dietary Needs: Low Carb
Other Tag: Quick & Easy
Hashtags: #spinach #Weight-Watchers
