WW Cheesy Spinach & Tomato Egg Bake

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The WW Cheesy Spinach & Tomato Egg Bake is healthy and tasty. This dish become ready to serve in just thirty-five minutes. We prepare it with eggs, spinach, cherry tomatoes, basil pesto, olive oil, salt, black olives, feta cheese, mozzarella cheese, Italian seasoning, red pepper flakes, and black pepper. It contains 13 grams of protein and 220 calories per serving. Serve this WW Cheesy Spinach & Tomato Egg Bake with Greek salad, steamed broccoli, avocado toast, grilled zucchini, lentil soup, or quinoa salad. You may store this dish for four days in the refrigerator.

STATS:

  • Total time: 35 minutes
  • Calories: 220 kcal
  • Serving size: 1 square
  • Cooking time: 25 minutes
  • Diet: Weight Watchers
  • Serving: 6
  • Course: Breakfast
  • Preparation time: 10 minutes
  • Cuisine: American

EQUIPMENT:

  • 8-inch square baking dish
  • Mixing fork
  • Cutting board
  • Knife
  • Oven
  • Measuring spoons & cups
  • Baking paper
  • Spatula

INGREDIENTS:

  • 5 large eggs
  • 2 tbsp olive oil
  • Quarter cup sliced black olives
  • 2 tbsp basil pesto
  • Half cup crumbled feta cheese
  • 1 cup halved cherry tomatoes
  • 2 cups fresh baby spinach
  • Half tsp Italian seasoning
  • 1 cup shredded mozzarella cheese
  • Quarter tsp red pepper flakes
  • Salt and black pepper, to taste

INGREDIENT NOTES:

LARGE EGGS:

  • Use them to bind the vegetables and cheese together, and they create that fluffy texture. If needed, you can swap them for liquid egg substitute.

CHERRY TOMATOES:

  • They bring a naturally sweet flavor and juiciness to the dish. When baked, the tomatoes become soft and tender, and they add a delicious taste that balances the cheese. As another option, you can use grape tomatoes.

BASIL PESTO:

  • It lends a rich, herby flavor to the bake and brings the ingredients together to make the dish flavorful. As an alternative, we would use homemade basil sauce.

OLIVE OIL:

  • This oil coats the dish and prevents the vegetables from sticking. It adds moisture and a mild savory taste to the meal. To make the dish lighter, you can replace it with olive oil cooking spray.

INSTRUCTIONS:

  1. First, cover the dish with baking paper and warm the oven to 350°F.
  2. Drizzle olive oil on the baking paper and spread spinach evenly on it.
  3. Add cherry tomatoes, crack 5 eggs, basil pesto, salt, and pepper to the vegetables.
  4. Mix the ingredients gently and add sliced black olives, crumbled feta cheese, and shredded mozzarella on top.
  5. Sprinkle Italian seasoning and red pepper flakes on the cheese and bake the dish for 25 minutes.
  6. Lastly, cool the dish for five minutes and cut it into squares to serve warm.

TIPS:

  • Utilize fresh spinach in the mixture to get the best taste and texture.
  • Drain the frozen spinach properly, then include it for better results.
  • Do not add extra salt, as the olives and feta cheese contain salt already.
  • Let the bake rest for five minutes, then slice into pieces and serve.

STORAGE INFORMATION:

FRIDGE:

  • Cool the egg bake and store it in the vessel for four days.

FREEZER:

  • Wrap the separate portions and put them in the container to freeze for two months.

FAQs:

Can I prepare this dish earlier?

  • Yes, you may cool the bake and store it in the refrigerator.

Does frozen spinach work well for this recipe?

  • Yes, you may add frozen spinach after thawing and removing extra water.

Should I exclude olives to make this bake?

  • Yes, you may skip black olives and replace them with bell peppers instead.

Is another kind of cheese good to include?

  • Yes, you may add reduced-fat cheddar or part-skim mozzarella as per your choice.

How to make this dish less spicy?

  • You may skip the red pepper flakes to get the desired spice in the bake.

NUTRITIONAL INFORMATION:

Calories: 220 kcal

Net carbs: 3.5 g

Iron: 1.8 mg

Total carbs: 4.2 g

Vitamin A: 2,400 IU

Fiber: 0.7 g

Calcium: 190 mg

Protein: 13 g

Sodium: 510 mg

Potassium: 260 mg

Weight Watchers Points: 7 Points