Baked Eggs With Delicata Squash, Spinach, and Feta
2 Weight Watchers Points® Per Serving
Ingredients
- Cooking spray
30 ounces chopped frozen spinach, three 10-ounce packages, defrosted, well-drained
1 large uncooked onion, yellow variety, minced
2 medium garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon kosher salt
1/8 teaspoon black pepper, freshly ground
1 pinch cayenne pepper
2 medium uncooked delicata squash, trimmed, seeded, sliced in 1/2-inch-thick circles
1 tablespoon olive oil
6 large eggs
10 oil-cured olives, chopped
2 tablespoons crumbled feta cheese
1/2 cup fresh parsley, flat-leaf variety, coarsely chopped
Directions
- Preheat oven to 425°F. Coat a 13x9-inch baking dish with cooking spray.
- Combine spinach, onion, garlic, cumin, salt, pepper, and cayenne in a large bowl; spoon into prepared baking dish in an even layer. Arrange a layer of squash over the top and drizzle with oil. Cover with foil; bake until squash is completely tender, about 45 minutes.
- Remove dish from oven and crack eggs over vegetable mixture, spacing them out evenly (season with salt and pepper, if desired). Bake until egg whites just set but yolks are still bright yellow and somewhat runny, 8-10 minutes (or longer if desired).
- Serve sprinkled with olives, feta and parsley.
Serving size: 3 cups vegetables and 1 egg.
Information
- Category
- Main Dishes
- Cuisine
- North American
- Yield
- Serves 6
- Total Time
- 1 hour, 19 minutes, 59 seconds