Baked Eggs with Spinach and Ham (or Sun-Dried Tomatoes)

Ingredients:

• 2 tbsp extra-virgin olive oil
• 1 small onion, thinly sliced
• 4 (1 oz.) slices lower-fat, lower sodium boiled or smoked ham (not honey glazed), cut into thin strips (or 1/2 cup sun-dried tomatoes chopped)
• 4 oz. baby spinach, chopped (4-5 cups)
• 12 large eggs
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Makes 8 Servings

1. Heat oven to 350 F. Lightly coat an 8 X 8-inch glass baking dish with cooking spray. Heat 1 tbsp of the oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, until  softened, about 5 minutes. Add ham (or sun-dried tomatoes) and cook 3 minutes more. Transfer to a large bowl.
2. Add reamaining 1 tbsp of oil to the pan. Add spinach and cook, stirring occasionally, until  spinach has wilted, about 3 minutes. Add to the bowl with ham (or tomatoes) and onion mixture.
3. Whisk together the eggs, salt and pepper in a medium bowl. Pour half of the egg mixture into the baking dish. Scatter onion, ham (or tomatoes) and spinach mixture on top of eggs. Cover with the remaining egg mixture. Bake until eggs are set and lightly browned, about 30 minutes. Allow to cool for 10 minutes. Cut into squares and serve warm.

WW POINTS VALUE: 4  per serving

Note: This recipe appear in the South Beach Diet Parties and Holidays Cookbook. My mother and I do not like ham so I substituted sun-dried tomatoes instead. The spinach and the tomatoes add color and more nutrtional value to the egg dish. Eggs baked in a casserole dish makes a classic  breakfast, brunch or light dinner dish that is so easy to prepare. This egg dish gets added flavor and nutrients that include Vitamin B, folate and potassium from the spinach and onions. Ths sun-dried tomatoes add more zing to the dish as well.  My mom and I loved this dish. It was so delicious you forgot it was good for you. I highly recommend serving this dish for breakfast, dinner, brunch and any special occasion you are celebrating.