Baked Eggs with Spinach, Tomato and Parmesan Cheese

I've been on an egg kick. I think it's probably because we have a lot of them, but also because I've been reading about the importance of protein so there's a reasonable excuse for my consumption of eggs. Lately it's been hard boiled eggs, but today I decided to follow through with another Pinterest find and try some oven baked eggs.



Not. Too. Shabby. Actually, this is probably my new go-to rather than omelets. It's the same idea - eggs plus other junk - but I love that you can have a runny yolk with this!


Baked Eggs with Spinach, Tomato and Parmesan Cheese
Inspiration here 

What You Need (single serving)
2 large eggs
1/2 cup sauteed spinach
1/2 tomato, diced
2 Tbsp grated Parmesan cheese
1 tsp Italian seasoning
1/2 tsp olive oil

What You Do
1. Preheat oven to 375F and use the olive oil to grease a small ramekin or casserole dish (the thinner it is, the faster the eggs will cook)
2. In a small bowl, mix together the cheese and the Italian seasoning
3. Crack both eggs in to the prepared baking dish, and top with the spinach and tomatoes
4. Sprinkle the cheese over the entire dish
5. Bake 10-15 minutes or until eggs have set to desired consistency