Baked Eggs with Ricotta, Greens, and Sundried Tomatoes
Nutrition Information
  • Serves: 4 servings
  • Calories: 200
  • Fat: 6 g
  • Carbohydrates: 13 g
  • Sodium: 250 mg
  • Fiber: 2 g
  • Protein: 17 g
  • Cholesterol: 195 mg
Type: Breakfast
Prep Time: 
Cook Time: 
Total Time: 
Save Print
Ingredients
  • 1 ⅓ cup part-skim ricotta cheese
  • ⅓ cup Parmesan cheese, divided
  • ½ teaspoon black pepper
  • 1 pinch nutmeg
  • 1 tablespoon olive oil
  • 1 shallot, thinly sliced
  • 5 large handfuls arugula or baby kale
  • 4 large eggs
  • ⅓ cup sun dried tomatoes, chopped
  • Red pepper flakes, to taste
  • 5-6 fresh basil leaves, chopped
Instructions
  1. Preheat oven to 400o F. In a small mixing bowl, combine the ricotta, half of the Parmesan cheese, black pepper, and nutmeg.
  2. Heat olive oil in a cast-iron skillet over medium heat. Add shallots and sauté for 2-3 minutes, until softened. Add greens and sauté an additional 1-2 minutes, until they have just started to wilt. Stir in sun-dried tomatoes and remove skillet from heat.
  3. On top of greens, evenly divide ricotta mixture into four mounds, forming valleys in the centers to hold the eggs. Carefully crack an egg into each well. Top with remaining Parmesan cheese and a sprinkle of red pepper flakes. Place cast iron skillet directly into the oven on the lower rack. Place a baking sheet on the upper rack to prevent eggs from overcooking. Bake for 12-16 minutes, until egg whites appear set.
  4. Remove from oven and top with chopped basil. Enjoy immediately with a slice of whole wheat toast.
Wordpress Recipe Plugin by EasyRecipe