Ingredients
- 2 tbsp olive oil
- 2 garlic cloves, crushed
- 10 oz. fresh spinach
- 1 bunch of rainbow chard
- 1 pt cherry tomatoes, sliced
- ¼ tsp. red pepper flakes
- 4 eggs
- Salt and pepper
- Grated goat cheese
- Fresh fruit as side dish
Instructions
Preheat oven to 350.
To a large skillet or saucepan, add the olive oil and saute the garlic for a minute. Add the spinach, rainbow chard, salt to taste and red pepper flakes. Toss the spinach mix around for a minute, then add the sliced tomatoes. Let simmer until most of the liquid has cooked off, about 5-7 minutes.
Place the sauteed spinach into an ovenproof, creating divets for the eggs. Crack 1 egg into each hole.
Bake the spinach and eggs covered for about 8 to 10 minutes, or until egg whites have turned white.
Once cooked, remove from the oven and sprinkle with salt and pepper and grated goat cheese.
Serve with fresh fruit for a well balanced breakfast!
