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Bacon, Spinach and Egg Bake

Yields6 Servings

Enjoy this recipe from our partnership with BD: Bacon, Spinach and Egg Bake!...

 5 cups spinach or roughly chopped Swiss chard leaves (stems removed)
 2 tbsp olive oil
 1 large onion, halved and thinly sliced
 1 large potato, cut into ¼” rounds
 ½ cup roughly chopped cooked bacon
 1 clove garlic, minced
 10 eggs, lightly beaten
 ¼ tsp salt
 ½ cup plain yogurt
 ⅓ cup parsley leaves
1

Preheat oven to 400ºF. Bring kettle of water to a boil.

2

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.

3

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.

4

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

Nutrition Facts

6 servings

Serving size

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.