Fast and Easy Dinner: Baked Eggs with Spinach and Tomatoes

Baked Eggs with Spinach and Tomatoes
From Real Simple magazine

1 tablespoon olive oil
1 clove garlic, finely chopped
1 14.5-ounce can diced tomatoes, drained
Kosher salt and pepper
2 8-ounce bunches spinach, trimmed
8 eggs, separated (yolks kept whole, if possible)
4 ounces cream cheese (optional)

1. Heat oven to 400° F.
2. Heat the oil in a medium skillet over medium-high heat. 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. Bake until the whites are set, 20 to 22 minutes.
4. Divide among individual plates. Add dollops of the cream cheese, if desired.

Serves 4.

NUTRITION PER SERVING: CALORIES 128(28% from fat); FAT 4g (sat 1g); SUGAR 4g; PROTEIN 13g; SODIUM 547mg; FIBER 6g; CARBOHYDRATE 12g

from http://www.yumsugar.com/1035457