Baked Eggs With Spinach and Ham

Eggs baked in a casserole make a classic late-morning dish that’s easy to prepare. This one gets added flavor and nutrients, including vitamin B6, folate, and potassium, from baby spinach and onions. (Phase 1)

Make-Ahead: Ham and spinach can be prepared 1 day ahead and stored in separate covered containers in the refrigerator until ready to use.

• 2 tablespoons extra-virgin olive oil
• 1 small onion, thinly sliced
• 4 (1-ounce) slices lower-fat, lower-sodium boiled or smoked ham (not honey glazed), cut into thin strips
• 4 ounces baby spinach, chopped (4-5 cups)
• 12 large eggs
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper

1. Heat oven to 350° F. Lightly coat an 8" by 8" glass baking dish with cooking spray.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add ham and cook 3 minutes more. Transfer to a large bowl.
3. Add remaining 1 tablespoon oil to the pan. Add spinach and cook, stirring occasionally, until spinach is wilted, about 3 minutes. Add to the bowl with the ham and onion mixture.
4. Whisk together eggs, salt, and pepper in a medium bowl. Pour half of the egg mixture into the baking dish. Scatter onion, ham, and spinach mixture on top of eggs. Cover with remaining egg mixture. Bake until eggs are set and lightly browned, about 30 minutes. Allow to cool for 10 minutes. Cut into squares and serve warm.

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