RICHMOND, Va. -- Have a few pounds you’re trying to shed? Mary Rapoport, with the Virginia Egg Council is here with a healthy and delicious recipe for Baked Eggs w/Squash (or Peppers), Spinach and Feta. For more recipes and information from the Virginia Egg Council, check out their website.
3 (12 oz.) pkg. frozen spinach, defrosted, well drained
1 large yellow onion, minced (1 cup)
2 medium cloves garlic, minced or ¼ tsp. garlic powder
1 tsp. ground cumin
¼ tsp. Kosher salt
1/8 tsp. black pepper
Sprinkle of any or all of the following: oregano, thyme, basil
Pinch cayenne pepper or red pepper flakes
2 Delicata squash, trimmed, seeded, and sliced into ½” thick circles (or six ½” thick slices Bell pepper)
1 Tablespoon olive oil
6 large eggs
Garnish with: 10 oil-cured olives
2 Tablespoons crumbled Feta or Goat cheese
½ cup chopped flat leaf parsley
- Set oven temperature to 425°. Spray a 9x13” baking dish or
large oven proof skillet.
- Combine the spinach, onion, garlic, cumin, salt, peppers, and other herbs in the baking dish – mixing well and settling into an even layer. Top with sliced squash, drizzle with olive oil and bake for 45 minutes (if using bell pepper rings, place on top half-way through).
- Crack eggs into vegetable rings – sprinkle with salt and pepper, if desired and bake 8 – 10 min. until egg whites are firm and yolks, nearly cooked.
- Sprinkle with olives, Feta and parsley and enjoy.