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 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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