Three-Cheese Egg Bake With Spinach And Tomatoes

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 45 min · vegetarian, gluten-free, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 6 large eggs
• 3/4 cup whole milk
• 3/4 cup sharp cheddar, shredded
• 1/2 cup Monterey Jack, shredded
• 1/4 cup grated Parmesan
• 5 oz baby spinach
• 1 medium tomatoes, seeded and diced
• 1 small yellow onion, finely chopped
• 1 tbsp butter
• 1 tsp each black pepper, kosher salt, dried thyme

Method (tap to check — screen stays awake)

1. Heat the oven to 350F and butter a 9-by-13-inch dish with half the butter.
2. Melt the rest in a skillet and cook the onion 3 minutes until translucent, then add the spinach in handfuls and cook until fully wilted and dark, about 3 minutes.
3. Tip the spinach into a sieve and press hard with a spoon; the bake will weep if you skip this.
4. Whisk the eggs with the milk and seasonings for a full minute, until the mixture is pale and uniform with no ropes of white.
5. Stir in the cheddar, Jack, spinach mixture, and half the tomatoes, then pour into the dish and top with the rest of the tomatoes and the Parmesan.
6. Bake 30 to 33 minutes, until the center is just set and a knife inserted an inch from the middle comes out clean.
7. Rest 5 minutes; the residual heat finishes the center.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

← Browse the cookbook