Baked Eggs with Vegetables

Baked Eggs with Vegetables

The baked eggs with vegetables and ham is also great for lunch or dinner.

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Yield2
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 6 Roma tomatoes, peeled, chopped into small pieces
  • 1 tbsp Salt
  • 1 tsp Dr. Sears' Zone Extra Virgin Olive Oil
  • 2 tbsps Kitchen Basics unsalted vegetable stock
  • 1/2 cup Finely chopped onions
  • 1/2 cup Chopped ham
  • 1 cup Chopped spinach
  • 1 1/4 cups Egg Beaters-whites
  • 1/4 cup Dairy-free cream cheese Tofutti
  • 1/4 cup Chopped fresh chives
  • 3 tbsps Plain unsweetened almond milk - divided
  • 1 Orange
Calories 335
Total Fat 11g
Carbohydrates 33g
Fiber 5g
Protein 27g

Instructions

  1. Preheat oven to 350°F.
  2. Boil a small kettle of water for the baking pan. Spray two oven-safe bowls with olive oil spray. Set aside.
  3. In a small bowl, toss tomatoes and salt.
  4. Spoon equal portions into prepared bowls. Set aside.
  5. In a large skillet, combine oil, vegetable stock and onions; cook over medium heat, stirring occasionally until translucent, about 4 minutes.
  6. Add ham and cook for about 1 minute more.
  7. Remove pan from heat. Add spinach and toss with ham and onion mixture allowing the greens to wilt slightly.
  8. In a separate bowl whisk the Egg Beaters, Tofutti cream cheese, chives (chop extra for garnish), and almond milk.
  9. Divide this mixture between the prepared bowls with the tomatoes.
  10. Add the ham and vegetable mixture to the bowls.
  11. Place the bowls in a baking pan just big enough to hold them.
  12. Place on middle oven rack and very carefully pour boiling water in the bottom of the baking pan so that the water is just half-way up the sides of the bowls. Bake for 25-30 minutes.
  13. Carefully remove from hot water with tongs.
  14. Salt and pepper to taste.
  15. Share an orange.