Baked Eggs with Delicata Squash, Spinach & Feta
2 Points, Eggs
Ingredients
2 sprays cooking spray
30 oz frozen spinach, three 10 oz packages, defrosted, well-drained and chopped
1 large yellow onion, minced
2 medium cloves garlic, minced
1 tsp ground cumin
1/4 tsp kosher salt
1/8 tsp freshly ground black pepper
1 pinch cayenne pepper
2 medium delicata squash, trimmed, seeded, sliced in 1/2-inch-thick circles
1 Tbsp olive oil
6 large eggs
10 item oil-cured olives, chopped
2 Tbsp crumbled feta cheese
1/2 cup fresh parsley, coarsely chopped
Directions
Preheat oven to 425°F. Coat 13- X 9-inch baking dish with cooking spray.
Combine spinach, onion, garlic, cumin, salt, pepper and cayenne in a large bowl; spoon into prepared baking dish in an even layer. Arrange a layer of squash over top and drizzle with oil. Cover with foil; bake until squash is completely tender, 45 minutes.
Remove dish from oven and crack eggs over vegetable mixture, spacing them out evenly (season with salt and pepper, if desired). Bake until egg whites just set but yolks are still bright yellow and somewhat runny, 8-10 minutes (or longer if desired). Serve sprinkled with olives, feta and parsley.
Nutrition
2 smart points