Name: Eggs with Mushrooms and Spinach
Yield: serves 4
Ingredients: 1 tablespoon plus 1 teaspoon olive oil, plus more for brushing; 1 package (10 ounces) frozen chopped spinach, thawed and squeezed of excess liquid; 8 ounces cremini mushrooms, trimmed and coarsely chopped; 8 large eggs; Coarse salt and ground pepper

GOOD TO KNOW Cooking in parchment packets is a low-fat, no-mess technique for preparing eggs. Here, mushrooms and spinach—and a mere drizzle of olive oil—are baked along with the eggs for a delicious meal any time of day.

Recipe information

Yield
serves 4

Ingredients

1 tablespoon plus 1 teaspoon olive oil, plus more for brushing

1 package (10 ounces) frozen chopped spinach, thawed and squeezed of excess liquid

8 ounces cremini mushrooms, trimmed and coarsely chopped

8 large eggs

Coarse salt and ground pepper

Preparation

Step 1
Preheat oven to 400°F, with racks in upper and lower thirds. Cut four 24-inch-long pieces of parchment; fold each piece in half, then cut into a half-heart shape. Unfold and place two pieces on each of two rimmed baking sheets.
Step 2
Brush half of each parchment heart with oil. Place spinach and mushrooms on oiled halves of parchment. Crack 2 eggs over each and drizzle each with 1 teaspoon oil. Season with salt and pepper. Fold each packet into a “classic” shape (see page 19).
Step 3
Bake until packets are fully puffed (egg whites will be set), rotating sheets from top to bottom and front to back halfway through, 6 to 9 minutes. Serve immediately.
note
Step 4
This recipe works best with white parchment; the brown type absorbs more heat, leading to overcooked eggs.
nutrition information
Step 5
(Per Serving)
Step 6
Calories: 222
Step 7
Fat: 15.2g (3.8g Saturated Fat)
Step 8
Protein: 16.8g
Step 9
Carbohydrates: 6.1g
Step 10
Fiber: 2.5g

Everyday Food: Light

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

note

Step 4

nutrition information

Step 5

Step 6

Step 7

Step 8

Step 9

Step 10

Recipe notes