Dairy-Free Baked Eggs with Spinach and Tomatoes
Start your day off right with this vibrant and wholesome recipe for Dairy-Free Baked Eggs with Spinach and Tomatoes—a perfect choice for anyone seeking a nourishing, gluten-free breakfast or brunch that’s both easy to make and full of flavor. Featuring a medley of fresh spinach and juicy cherry tomatoes enhanced by garlic, basil, and parsley, this dish combines simple, clean ingredients in a single oven-safe skillet for minimal prep and cleanup. The eggs are baked to perfection, with beautifully set whites and irresistibly runny yolks, creating a protein-packed centerpiece to your meal. Ready in just 30 minutes, this dairy-free marvel is ideal for anyone with dietary restrictions or those simply craving a light yet satisfying morning meal. Serve straight from the skillet for a rustic touch or plated with crusty bread for dipping—either way, this dish is bound to steal the spotlight.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic
- 150 grams fresh spinach
- 200 grams cherry tomatoes
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 eggs
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C).
Peel and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium heat.
Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Add the fresh spinach to the skillet and cook for 2-3 minutes until wilted.
Slice the cherry tomatoes in half and add them to the skillet. Season with salt and black pepper, stir to combine, and cook for another 2 minutes.
Spread the spinach and tomato mixture evenly across the bottom of the skillet.
Using the back of a spoon, make four small wells in the spinach-tomato mixture.
Crack an egg into each well, taking care not to break the yolks.
Drizzle the remaining tablespoon of olive oil over the eggs.
Transfer the skillet to the oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still runny.
Remove the skillet from the oven. Sprinkle chopped fresh basil and parsley over the top of the dish.
Serve immediately, either directly from the skillet or by carefully spooning onto plates.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.6 g | 61% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1603 mg | 70% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 6.3 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 345 mg | 27% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 964 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
