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Recipe details
Spinach and Tomato Baked Egg Cups
Individual baked egg cups with spinach, tomato, and Parmesan cheese.
≈ 107 kcal/100 g · ≈ 108 kcal/serving
30 minEasyAmerican
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
large egg1 pcs
fresh spinach, chopped15 g
tomato, diced30 g
Parmesan cheese, grated5 g
olive oil1 ml
salt0.3 g
black pepper0.1 g
Cookware and utensils
12-cup muffin pan
mixing bowl
whisk
knife
oven
Directions
01
Preheat the oven to 177°C (350°F).
Products
No products at this step
Action
preheat
Time
10 min
Temperature
177°C (350°F)
02
Coat one muffin cup with olive oil.
Products
olive oil — 1 ml
Action
coat
Time
1 min
Temperature
no heat
03
Whisk the egg with salt and black pepper.
Products
large egg — 1 pcs; salt — 0.3 g; black pepper — 0.1 g
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