Baked Eggs W/Spinach and Tomatoes

Vegetarian dish for dinner or breakfast. For best results, I recommend using Holy Food Imports extra-virgin olive oil

35 min | 10 min prep | SERVES 4, 6 1/2 cup

1          tablespoon olive oil
1          garlic clove, finely chopped
1          (1/4 1/2 ounce) can diced tomatoes, drained
16         ounces spinach, trimmed (2 bunches)
8          eggs, separated (yolks kept whole, if possible)

1. Heat oven to 400 degrees. Heat the oil in medium skillet over medium-high heat.
2. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish.
3. Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top.
4. Bake until the whites are set,20-22 minutes.
5. Divide among individual plates. Add dollops of the cream cheese, if desired.

This recipe courtesy of holyfoodimports.com