Italian Egg Clouds with Spinach and Parmesan

Fluffy baked eggs nestled in a bed of wilted spinach and topped with a sprinkle of parmesan and nutmeg, offering a low-carb and low-sodium breakfast with Italian flair.

Ingredients

• 4 Large Eggs
• 5 oz Fresh Spinach
• 2 tbsp Grated Parmesan Cheese
• 1 clove Garlic
• 1 tbsp Olive Oil
• Pinch Freshly Ground Black Pepper
• Pinch Nutmeg

Instructions

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
3. Add spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and gently squeeze out any excess moisture.
4. Divide spinach mixture into four small oven-safe ramekins or muffin tin cups.
5. Create a well in the center of each spinach nest and crack an egg into each well.
6. Sprinkle grated parmesan cheese over the eggs.
7. Season with freshly ground black pepper and a pinch of nutmeg.
8. Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks are still runny. Use a food thermometer to ensure the eggs reach an internal temperature of 160°F (71°C).
9. Serve immediately.

Cuisine: Italian

Suitability: low carb,low sodium

Prep Time: 10 mins

Cook Time: 15 mins

Serving Size: 4

Meal Type: breakfast