Low FODMAP Baked Eggs with Spinach
Baked eggs are a yummy option to use up the last bits of sauces, herbs and cheese at the end of the week. I use whatever I have around that would be tasty with eggs.
LOW FODMAP BAKED EGGS WITH SPINACH RECIPE
MAKES: 5 servings
PREP TIME: 5 minutes
COOKING TIME: 18 - 22 minutes
INGREDIENTS
- 5 large eggs
- 1/2 cup cooked, chopped spinach or creamed spinach
- 1 cup Low FODMAP pasta sauce (I used Rao’s Sensitive Marinara Sauce)
- 5 tablespoons grated cheese (I used Parmesan)
- Ground pepper
- Dried oregano or basil
- Non-stick cooking spray
INSTRUCTIONS:
1/ Preheat oven to 350 degrees. Spray inside of 5 ramekins with nonstick cooking spray and place them on a baking sheet.
2/ Combine spinach and pasta sauce in a small bowl. Spoon equal sized portions into the ramekins.
3/ Crack an egg atop the spinach mixture. Sprinkle the top of each each egg with 1 tablespoon of grated cheese, a dash of oregano or basil, and a dash of pepper.
4/ Bake until eggs are done to your likeness - around 18 minutes for runny eggs, 22 for well done eggs.
5/ Serve with toasted gluten free bread for dipping!