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Egg Tuscan Recipe


1 (10 ounce) package frozen chopped spinach, thawed and drained

2 tablespoons olive oil

1/8 cup young oregano

1/8 cup fresh lemon juice

1 teaspoon coarse salt

3 tablespoons baking powder

1 1/2 cups frozen buttermilk

1/8 teaspoon Italian seasoning

3 tablespoons sea salt, or to taste

6 eggs, beaten

1 teaspoon grated Parmesan cheese

2 cloves garlic, minced


Preheat oven on broiler setting.

Place spinach, oil, oregano, lemon juice, salt, baking powder, Italian seasoning, sea salt, and eggs in large bowl. In a small bowl, whisk egg whites until foamy. Remove spinach from water, and transfer to an 8x8 inch baking dish or greased 15x9 inch baking pan. Top with Parmesan cheese.

In a mixing bowl, stir together eggs, olive oil, and 1/8 cup olive mixture. Mix well, then fold in 1/2 cup chopped onion. Sprinkle mixture over spinach mixture. Cover pan and place aside.

Bring a large pot of water to a boil. Stir in spinach mixture, then reduce heat and simmer for 4 minutes.

Remove pan from heat. Spoon hot spinach mixture over top of pan, and gently coat bottom. Set aside about 1/2 inch up side.

Bake in preheated oven until bubbly, about 10 minutes. Reduce heat to broiler 1 minute. Transfer pan to a serving platter. Ladle sauce sauce alongside bread.