Description
A delicious bake combining creamy eggs, vibrant spinach, and aromatic herbs, perfect for Easter brunch or cozy gatherings.
Ingredients
Scale
- 6 large eggs
- 1 cup heavy cream
- 3 cloves fresh garlic, finely minced
- 1 teaspoon salt
- 1 teaspoon black pepper, freshly ground
- 4 cups fresh spinach
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme (or rosemary)
- 1 cup shredded cheese (cheddar, mozzarella, or feta)
- 2 tablespoons olive oil (or butter)
- 1/4 teaspoon nutmeg (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil (or butter) in a large skillet over medium heat. Once hot, add the minced garlic.
- Stir and cook for about one minute until it becomes fragrant.
- Add the fresh spinach into the skillet, stirring until it wilts down.
- Take the skillet off the heat and let it cool slightly.
- In a separate mixing bowl, whisk together the eggs, heavy cream (or milk), salt, black pepper, and nutmeg.
- Stir in the wilted spinach and garlic mixture, along with the fresh parsley and thyme.
- Add the shredded cheese into the egg mixture, mixing well.
- Pour the combined ingredients into a greased baking dish, spreading it evenly.
- Bake in the preheated oven for about 30 to 35 minutes until the edges turn golden brown.
- Remove from the oven and let it cool for about 5 to 10 minutes before slicing and serving.
Notes
Serve alongside a simple arugula salad for a refreshing touch. Leftovers can be stored in the fridge for 3 to 4 days or frozen for 2 to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 370mg
Keywords: Easter brunch, garlic herb, spinach bake, egg bake, easy recipes