You all know by now, I love a recipe that is easy to whip up, and that has room for some substitutions and/or additions. One of my absolute favorite food bloggers is Beth of Budget Bytes; which is where today’s mouth-watering recipe is adapted from. Beth’s blog showcases meals, that are not only delicious, but also budget-friendly. And trust me, I am no chef extraordinaire, but every one of her recipes that I have tried, have been fabulous. The other night, I was in the mood for something on the lighter side, but more importantly, for something quick. Little did I know how filling this was, and the best part, is you can add any vegetable or herbs, you happen to have on hand. While the recipe didn’t call for it, I had some broccoli, and green bell peppers, which I ended up just throwing in there. And I topped mine with garlic scapes, but feel free to toss on any herbs that you may have lying around; there is plenty of room for creativity with this dish.
Some frozen spinach, thawed
a pinch of garlic powder
Red pepper flakes (depending on how much you like spicy)
Salt and pepper
1 medium Roma tomato
2 large eggs
1 Tbsp cream or half and half
¼ cup shredded cheese (a creamy cheese works best, I used Havarti)
- Preheat the oven to 400 degrees. Coat a casserole or pie dish with non-stick spray or with butter. Thaw the spinach and squeeze out most of the moisture (I didn’t have much time, so I used the microwave to defrost).
- Cut the tomato into chunks and place them in the bottom of the casserole dish (I also removed the watering middle section of the tomato to avoid a runny dish).
- Sprinkle the spinach over the tomato.
- Season the tomato and spinach with the garlic powder, red pepper flakes, a pinch of salt, and some freshly cracked pepper.
- Crack the eggs on top of the spinach and tomato. Drizzle the cream over everything in the dish, then top with the shredded cheese. Bake the dish in the oven for 8-12 minutes, or until the whites are opaque, but still soft and moist (they should jiggle slightly when you shake the dish). The exact cooking time will depend on the size and shape of your dish, so begin checking at around 8 minutes.