This was the aftermath of trying to figure out what to do with the abundance of leftover spinach and kale I had screaming to be used in the fridge. It’s easy, fast, healthy, and delicious – what more can you ask for?
Author: Vodka & Biscuits
Fresh Baby Spinach
Ground Black Pepper
Preheat the oven to 350 degrees F (180 degrees C).
Olive Oil (2 Tbsp)
in a saute pan over medium heat. We're trying to be healthy here, but you can add a little butter too. When hot, add the
Onions (1/4 cup)
and saute until translucent, about 3-5 minutes.
Garlic (1 clove)
and saute until fragrant, about 30 seconds. Season with
Paprika (1/2 tsp)
Salt (to taste)
Ground Black Pepper (to taste)
Baby Kale (2 cups)
Fresh Baby Spinach (2 cups)
and cook until wilted. Season just a tee bit more.
Transfer to a small casserole dish and crack over how ever many
Eggs (to taste)
you'd like. To play it safe, crack the eggs in a bowl first to prevent egg shells for falling in.
Crumble over some
Goat Cheese (to taste)
and bake for 10-12 minutes until the egg whites are firm. Enjoy!
Nutrition Per Serving
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