Spinach and Tomato Egg Gratin
This creamy, delicious recipe for Egg Gratin will have you coming back for seconds. You will not even miss the potatoes!
| Category: | Side Dish |
| Seasons | |
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Ingredients
Ingredients
| 4 Oakdell Omega-3 Brown Eggs |
| 2 tbsp unsalted butter |
| 3 cups baby spinach |
| 8 oz cherry tomatoes |
| 2 garlic cloves, minced |
| 1 tsp salt, divided |
| 1/4 tsp pepper |
| 1 cup cubed ham |
| 2 tbsp cornstarch |
| 1 1/4 cups half-and-half |
| 1 1/2 cups Manchego cheese, graded, divided |
Spinach and Tomato Egg Gratin Directions
- Preheat oven to 350 degrees F. Spray 9x9 inch baking pan with non-stick cooking spray.
- In a large skillet melt butter over medium-high heat. Add spinach and tomatoes; cook about 2 minutes. Add garlic, ½ teaspoon salt, and ¼ teaspoon pepper and continue to cook until spinach wilts. Add ham and cook for 1-2 minutes or until ham is warm. Transfer to prepared pan.
- Add cornstarch, half-and-half, eggs, and remaining salt to a large bowl and whisk until combined and pale yellow color. Mix in ¾ cup cheese. Pour over spinach mixture in prepared pan. Sprinkle remaining cheese on top and bake for 30-40 minutes or until eggs set. Turn oven to broil and bake for 2 minutes or until bubbly and browned.
