Servings: 2 people
Carbohydrate Serves: 1-2 per person
(1 carbohydrate serve = 15 grams of total carbohydrate)
Do you tend to eat a lot of eggs during pregnancy? Well that’s great as eggs are a great source of protein and there as so many ways to cook with them. Like my other Baked Eggs Recipe, this one is just as simple. And if you don’t have any ramekins, I suggest you get a few to have on hand. You’ll probably want to make this again. This gestational diabetes friendly Baked Eggs with Spinach & Tomato is delicious and easily adaptable, so feel free to take out or add any ingredients which take your fancy (keeping in mind their carb count). (Main carbohydrate containing ingredients are listed in bold.)
- Oil for greasing ramekins*
- 4 eggs
- 75g/ 2.5 ounces cherry tomatoes halved or 1 large tomato, cubed
- 1 ½ tablespoons grated Parmesan cheese
- 75g/ 2.5 ounces baby spinach leaves
- 4 large button mushrooms or 1 large portobello mushroom, sliced
- Wholegrain toast to serve (1-2 slices per person)
Preheat your oven to 200C/ 400F.
Grease the ramekins.
In a lightly oiled frypan on medium heat, fry the tomatoes and mushrooms for a few minutes so they brown slightly. Throw in the spinach leaves, continually stirring so they don’t burn but instead wilt slightly (approximately 1-2 minutes). Remove from heat.
Optional here: Add some crushed garlic.
Spoon a half the tomato/ spinach mix into each ramekin then crack 2 eggs on top, keeping the yolk whole. Sprinkle with parmesan cheese and season with pepper.
Cook for around 15 minutes until the egg is cooked through. Serve with plain or lightly buttered wholegrain toast.
*A ramekin is a 1-serve ovenproof dish.