Spinach And Egg Ramekin Bake
- Servings -
- My Notes -
INGREDIENTS
- 1 tablespoon Ghee
- 1.5 cup Fresh Spinach - chopped
- 8 piece Sun-Dried Tomatoes - chopped
- 0.25 cup Fresh Basil - finely chopped
- 0.5 cup Grated Parmesan
- 0.13 teaspoon Salt
- 0.13 teaspoon Pepper
- 4 Eggs
INSTRUCTIONS
- Heat oven to 375 F.
- Grease 4 small oven safe ramekins with ghee. Rinse spinach, pat dry and roughly chop.
- Heat medium sized skillet over medium heat and the ghee; once melted, add the spinach and season with salt and pepper. Once wilted, set aside in a medium sized bowl.
- Add the chopped sundried tomatoes, basil and grated parmesan in with the spinach and mix together. Once combined, equally divide this mixture.ramekins.
- Crack an egg over the mixture into each ramekin, and bake for 10-12 minutes until eggs set.
NOTES
You may replace ghee with coconut oil.
