Mexican Baked Eggs
By: Kristi Rimkus
Published: Thursday, September 16, 2010 - 6:42am

Ingredients




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

Preparation

1 Preheat oven to 350. 2 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. 3 Whip eggs, sour cream, milk and baking powder until smooth. 4 Spray baking dish with cooking spray and spread tomatoes and spinach on the bottom. 5 Pour eggs over the top and sprinkle with cheese. 6 Bake for 25 – 30 minutes until a toothpick inserted in the center comes out clean.

About


Eggs are terrific morning, noon or night. This Mexican egg dish is simple to make, and packed full of flavor.