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?
Total Time
20min
5.0
4 Ratings
Author: Vodka & Biscuits
Servings:
2
Ingredients
•
2
cups
Baby Kale
•
2
cups
Fresh Baby Spinach
•
4
Tbsp
Onions
, diced
•
1
clove
Garlic
, minced
•
to taste
Goat Cheese
, crumbled
•
2
Tbsp
Olive Oil
•
1/2
tsp
Paprika
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Eggland's Best Classic Eggs
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Heat the 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 (4 Tbsp) and saute until translucent, about 3-5 minutes.
3.
Add the Garlic (1 clove) and saute until fragrant, about 30 seconds. Season with Paprika (1/2 tsp), Salt (to taste), and Ground Black Pepper (to taste).
4.
Add the Baby Kale (2 cups) and Fresh Baby Spinach (2 cups) and cook until wilted. Season just a tee bit more.
5.
Transfer to a small casserole dish and crack over how ever many Eggland's Best Classic Eggs (to taste) you'd like. To play it safe, crack the eggs in a bowl first to prevent egg shells for falling in.
6.
Crumble over some Goat Cheese (to taste) and bake for 10-12 minutes until the egg whites are firm. Enjoy!
Nutrition Per Serving
CALORIES
169
FAT
14.4 g
PROTEIN
4.2 g
CARBS
9.1 g
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