Mexican Baked Eggs
3 cups pico de gallo
2 cups spinach, chopped
6 large eggs
1/4 cup milk
1/4 cup low fat sour cream
1 teaspoon baking powder
cup low fat Mexican Cheese, shredded
Preheat oven to 350.
In a large non-stick skillet over medium high heat, cook pico de gallo until tomatoes and onions are softened for 5 – 6 minutes. Add spinach and cook another 2 – 3 minutes until wilted.
Whip eggs, sour cream, milk and baking powder until smooth.
Spray baking dish with cooking spray and spread tomatoes and spinach on the bottom.
Pour eggs over the top and sprinkle with cheese.
Bake for 25 – 30 minutes until a toothpick inserted in the center comes out clean.