Thursday, September 24, 2015

Baked eggs with spinach and tomatoes #EBeggsfit

It is hard to believe we are creeping up on October's door, where has 2015 gone? Summer is officially over and while I am always sad to see it go, I cannot wait for some cooler temps in FL. Fall to me is the kick-off of my busy season and that is typically a hard time for me to stay focused on fitness and eating healthy. This is why simple, healthy meals are my best friend.
While I am marathon training, there are two items I try to sneak into my daily diet - spinach and eggs. Spinach is full of nitrates and is believed to help runners with speed and endurance. One egg fills 10% of your daily protein needs and the protein in eggs contain crucial amino acids to help promote recovery. Both are simple to add into various dishes but I love when they are together in one.

I combined fire roasted garlic diced tomatoes, fresh blanched spinach and an egg in an oven proof small dish and baked for 15 minutes. The result was exactly what I wanted.
Baked eggs with spinach and tomatoes:
Eggland's Best large eggs
1 cup fresh spinach, blanched and water squeezed out of it
1 can diced tomatoes (I used fire roasted garlic)

Directions:
Preheat oven to 400 degrees. Meanwhile, spray non-stick oil in two small oven proof dished. Place the spinach and tomatoes in the dish. Season however you like (think outside the box, Indian, Spanish, etc) and place a raw egg on top.

Bake for 15 minutes or until the egg white is no longer translucent.

Serve with crusty bread, Naan or pita bread.
Eggland's Best Facts:
Compared to ordinary eggs, each Eggland’s Best large egg contains:
25% less saturated fat
10 times more vitamin E
3 times more vitamin B12
4 times more vitamin D
Double the Omega 3s
Good source of vitamins B2 and B5
38% more lutein

This post is sponsored by FitFluential on behalf of Eggland's Best.

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