Spinach and Mushroom Baked Eggs (2 points)

2 servings (1 ramekin each)

Ingredients:

4 oz cremini mushrooms, thinly sliced

1 tsp minced garlic

1/2 tsp dried thyme

1 pinch red pepper flakes

2 cups fresh baby spinach

2 large eggs

2 tbsp 18% cream

2 tbsp grated parmesan cheese

Directions:

Preheat oven to 400F. Prepare 2 large ramekins by lightly spraying them with oil. Set aside.

To a lightly sprayed skillet, over medium high heat, add the mushrooms, garlic, thyme and red pepper flakes. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in the spinach until wilted, about 2 minutes.

Divide the mushroom spinach mixture evenly to the ramekins. Top with an egg, 1 tbsp cream and 1 tbsp grated parmesan cheese.

Bake for 14-15 minutes or until egg is set and the whites are cooked.

Suggested Serving: Serve with toast and fruit