Egg And Spinach Side Dish Food

EGG NOODLES WITH SPINACH

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
• While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
• Stir spinach mixture into the noodles; season with salt and pepper.

HEALTHY SPINACH SCRAMBLED EGGS

Steps:

• Gather the ingredients.
• Heat a large skillet over medium-high heat and coat it well with cooking spray. If you prefer, use a nonstick skillet for easier cleanup later.
• Crack the eggs into a medium-sized dish. Using a wire whisk, beat the eggs and break up the yolks completely.
• Add the milk to the egg mixture, followed by the salt and ground black pepper. Whisk the mixture together well.
• Pour the egg mixture into the heated pan, using a fork to stir the egg mixture continuously as it cooks. (If you are using a nonstick skillet, stir the eggs with a wooden spoon or silicone tool since a fork can scratch the pan's surface.)
• When the eggs begin to take form, add the spinach to the pan.
• Continue cooking the eggs and spinach until the spinach wilts and the eggs are no longer runny, about 2 minutes.

BAKED EGGS IN CREAMY SPINACH

Steps:

• Preheat the oven to 350˚ F.
• Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
• Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

BAKED EGGS WITH SPINACH AND CHEESE

Steps:

• 1. Position a rack in the center of the oven and preheat the oven to 350°F.
• 2. Select a roasting pan large enough to accommodate three 11.5 ounce mini-bakers without letting them touch. Coat the bottoms and the sides of the bakers with the butter. Bring 4 to 5 quarts of water to a boil.
• 3. Cook the bacon in a small skillet over medium heat until crisp, about 8 minutes. Transfer to a plate lined with a paper towel to drain, then crumble. Add the onions to the skillet and cook until softened, about 5 minutes. Add the spinach and nutmeg and cook, stirring occasionally, until warmed through, about 1 minute.
• 4. Divide the cream, bacon and onions evenly among the bakers and crack 2 eggs into each. Sprinkle the tops with the Parmesan and cover with the lids.
• 5. Place the bakers in a roasting pan and place the pan into the oven. Fill the pan with enough boiling water to come two-thirds up the sides of the bakers. Bake for 10 minutes. Remove the lids from the bakers, and bake for 12 minutes longer, then turn the oven up to broil. Broil until the whites are set but still jiggle a little and the tops start to brown, about 2 minutes longer. Serve with the buttered toast.

SPINACH EGG BAKE RECIPE

Steps:

• Lightly grease a 9 x 13 inch baking dish and set aside. Preheat oven to 350 degrees. Heat a large skillet over medium heat and add butter. Once butter is melted add fresh spinach. Season with salt and pepper. Cook until wilted and tender (approximately 2 minutes). Remove from heat and cool. In a large mixing bowl whisk together egg whites, whole eggs, Italian seasoning and garlic powder. Fold in 2 cups of cheese with spinach and place in the prepared baking dish. Top with remaining 1/2 cup of cheese. OR place spinach evenly on the bottom of the prepared baking dish and add egg mixture on top followed with the remaining 1/2 cup of cheese. Bake uncovered for 25-30 minutes. To test for doneness, insert a knife in the center of the casserole. If it comes out clean, then it's done. For an exact temperature reading, the thermometer probe should reach 160 degrees.

SPINACH AND EGGS

Steps:

• In a large skillet, saute your onion in the butter until translucent.
• Dump the frozen spinach into the skillet with the onion and add the 1/4 cup water. Cover and cook on medium heat, stirring occasionally to keep the spinach from sticking.
• Once the spinach is wilted and appears done, pour in the 2 eggs which have been whisked well.
• Stir continually until the egg turns white and the spinach appears "dry", but make sure not to overcook.
• Sprinkle with seasoned salt (to taste) immediately before serving.