Baked Eggs with Spinach and Tomatoes
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2
Ingredients:
4 large eggs
2 cups fresh spinach, roughly chopped
1 medium tomato, diced
1 tablespoon olive oil
1 clove garlic, minced
Salt and pepper to taste
1/4 teaspoon red pepper flakes (optional)
Fresh basil leaves, for garnish 
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a medium oven-safe skillet, heat olive oil over medium heat.
3. Add minced garlic and sauté for about 1 minute, or until fragrant.
4. Add the chopped spinach and cook until wilted, approximately 2-3 minutes.
5. Stir in the diced tomatoes and season with salt, pepper, and red pepper flakes if using. Cook for another 2 minutes to combine the flavors.
6. Make four small wells in the spinach mixture. Crack an egg into each well.
7. Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the egg whites are set but the yolks remain slightly runny. Adjust baking time to achieve desired yolk consistency.
8. Remove from the oven and let cool for a minute. Garnish with fresh basil leaves before serving.
Nutritional Information (per serving):
Calories: 210
Protein: 14g
Fat: 16g
Carbohydrates: 4g
Fiber: 2g
Net Carbs: 2g
Vitamin A: 40% DV
Vitamin C: 20% DV
Calcium: 10% DV
Iron: 15% DV
This recipe offers a delicious breakfast option that is low in carbohydrates and free of added sugars, making it a great choice for those managing diabetes. Enjoy your nourishing meal!
