Enjoy this recipe from our partnership with BD: Bacon, Spinach and Egg Bake!...
Preheat oven to 400ºF. Bring kettle of water to a boil.
Place spinach in a colander in clean sink. Pour boiling water over greens to wilt. When cool, squeeze spinach to remove excess water. Set aside.
In 12″ ovenproof nonstick skillet, heat oil over medium-high heat. Add onion and potato. Sprinkle with bacon and garlic and cook, stirring occasionally, until potato is tender, about 12 minutes.
Reduce heat to medium-low, add eggs and gently press into even layer. Cook until eggs are partially set, about 5 minutes. Transfer pan to oven and bake until lightly browned and set, about 12 minutes. Let cool slightly, then invert onto platter. Serve topped with yogurt and parsley
6 servings
1
- Amount per serving
- Calories307
- % Daily Value *
- Total Fat 22g29%
- Saturated Fat 6.5g33%
- Cholesterol 320mg107%
- Sodium 259mg12%
- Total Carbohydrate 13g5%
- Dietary Fiber 3g11%
- Protein 14g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Preheat oven to 400ºF. Bring kettle of water to a boil.
Place spinach in a colander in clean sink. Pour boiling water over greens to wilt. When cool, squeeze spinach to remove excess water. Set aside.
In 12″ ovenproof nonstick skillet, heat oil over medium-high heat. Add onion and potato. Sprinkle with bacon and garlic and cook, stirring occasionally, until potato is tender, about 12 minutes.
Reduce heat to medium-low, add eggs and gently press into even layer. Cook until eggs are partially set, about 5 minutes. Transfer pan to oven and bake until lightly browned and set, about 12 minutes. Let cool slightly, then invert onto platter. Serve topped with yogurt and parsley
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