This is the main content.
Baked Eggs over Creamy Greens
Recipes
Baked Eggs over Creamy Greens
6 servings
25 minutes total

Ingredients

  • 1 bunch Swiss chard
  • 4 cloves garlic
  • 2 tablespoons olive oil
  • 8 oz diced yellow onions
  • ½ cup sliced green onions
  • ⅛ teaspoon crushed red pepper (optional)
  • 6 oz baby spinach
  • ½ cup white wine
  • ½ cup plain, nonfat Greek yogurt
  • 1 teaspoon kosher salt
  • ¼ teaspoon ground nutmeg
  • 6 large eggs (or 1 ½ cups egg substitute)
  • ½ cup crumbled feta cheese

Prep

    • Remove stems from chard; chop leaves coarsely.
    • Chop garlic.

Steps

    1. Preheat large sauté pan on medium 2–3 minutes. Place oil, garlic, yellow onions, green onions, and red pepper (if using) in pan; cook and stir 2–3 minutes until onions soften.
    2. Add chard to pan; cook and stir 3–4 minutes until wilted. Add spinach and wine; cook 1 minute or until reduced by about one-half.
    3. Reduce heat to low; stir in yogurt, salt, and nutmeg. Make 6 small wells in greens, then crack 1 egg into each well. Sprinkle feta over greens and eggs, then cover; cook 6–7 minutes until egg whites are cooked and eggs are 165°F. Serve.

Amount per ⅙ recipe serving: Calories 210, Total Fat 13g, Sat Fat 4g, Trans Fat 0g, Chol 225mg, Sodium 450mg, Total Carb 8g, Fiber 2g, Sugars 3g, Protein 12g, Calc 15%, Vitamin A 0%, Vitamin C 0%, Iron 15%