Eat light, eat right. That’s the motto I strive to abide by the week before every holiday feast.

With the presence of more casseroles, desserts and traditions than one girl’s body could ever need, I like to prepare in advance. Unfortunately, this is NOT always an easy task.

My kitchen’s been under a persistent state of production since Monday in preparation for Thanksgiving. And I’m not even hosting the feast. I will, however, be bringing two dishes to the table, a large basket of biscuits included.

It’s these buttery biscuits that are negating my motto. Never in my life have I made biscuits (the horror of this statement!). This, of course, means I must taste each batch as they come out of the oven, hours after dinner’s been served.

Like a cookie, one flaky biscuit leads to two, and before I know it, I’m not doing so hot with the whole eat light goal for the week. Oh well. Biscuits are worth it, especially when sampling two different varieties. Somehow, I’ve convinced myself 6:30 AM runs are worth it, too. No doubt, those will be the life and death of me.

Anyway, when constant cooking and cleaning is going down in the kitchen, simple, one-pot meals like these are essential. This one’s healthy, too, so you can feel good about eating this for any meal during the days leading up to, or following, a hearty holiday meal. Eat light, eat right, eat this. Little mess included.

Tomato Spinach Skillet Eggs

Ingredients

  • -1 Tbsp. butter (or a combo. of butter and olive oil)
  • -4 eggs
  • -1 medium red onion, diced
  • -1 (15 oz.) can fire roasted tomatoes
  • -2 1/2 cups of spinach, chopped
  • -1/2 tsp. chili powder
  • -Garlic salt, to taste
  • -1/3 cup of cheese of your choice, or Daiya
  • -Hot sauce, if desired

Instructions

  1. In large skillet, heat butter over medium-high. Add onions, and sauté until the edges begin to brown. Stir in fire roasted tomatoes. Generously sprinkle garlic salt around the pan and add chili powder. Let some of the tomato juices cook off at a low simmer, 3-4 minutes. Add spinach, and stir until wilted.
  2. Make 4 wells in the tomato mixture. Crack an egg into each one, and season with salt and pepper. Flip the eggs halfway through, or cover with a lid, until tops of the eggs are set. Sprinkle cheese on top.
  3. Once melted, serve. Add hot sauce, if desired, and pair with a side of toast.
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0 Responses to Tomato Spinach Skillet Eggs

  1. Absolutely gorgeous! That looks so yummy :D

  2. Perfect quick meal! I love this. I’ve recently discovered fire roasted tomatoes — I don’t know how I lived without them for so long.

  3. Aline says:

    I did this recipe for dinner and my husband loved. I had to make some substitutions because I didn’t had the exactly ingredients, but overall the combination of spinach, tomato, chili, eggs and cheese is perfect! Easy and delicious.

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