Monday, April 9, 2012

Monday's Menu: Oven Eggs with Spinach and Ham

I hope that everyone had a wonderful Easter yesterday!
Today's recipe is inspired by the wonderful brunch I shared with my family yesterday.
Oven Eggs with Spinach and Ham
  • 1 medium onion, finely chopped (about 1 1/2 cups)
  • 1 teaspoon olive oil
  • 1 bag of spinach
  • 6 eggs
  • 6 egg whites
  • 1 cup light sour cream
  • 1/3 cup chopped fresh Italian parsley
  • 1 1/2 cups cooked, diced ham (about 7 ounces)
  • 2 1/2 cups grated reduced-fat Swiss or sharp Cheddar
  • In a medium-size skillet, sauté the onions in olive oil until soft and translucent, about 5 minutes. Add the spinach and cook until just wilted, about 1 minute. Let cool.
  • In a bowl, beat together the eggs and egg whites. Stir in the sour cream, parsley, ham, spinach mixture and 2 cups of the cheese.
  • Pour the mixture into a greased 9- by 13-inch baking dish. Cover it with plastic wrap and refrigerate overnight or bake it (uncovered) immediately.
  • Heat the oven to 375°. If the casserole was refrigerated overnight, let it sit for 15 minutes at room temperature. Bake until it has set, about 35 to 40 minutes.
  • Sprinkle the casserole with the remaining cheese and bake until the cheese melts, about 3 minutes. Serves 12.

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