Baked Eggs with Tomato, Spinach, and Onion

Servings: 4


  • 2 tbsp Ghee or clarified butter
  • 1 small sweet yellow onion
  • 1 heirloom tomato
  • 1 big handful of fresh spinach
  • 8 fresh eggs
  • Dried basil
  • Garlic powder
  • Red chili powder
  • Turmeric
  • Salt
  • Black pepper


  1. Pre-heat oven to 400 degrees.
  2. Chop onion into bite-size pieces.
  3. Melt ghee in the bottom of a small skillet over medium heat.
  4. Add a handful of onion to the skillet and save the rest in an airtight container in the refrigerator.
  5. Arrange a deep layer of spinach in the skillet.
  6. Slice tomato into thin slices. Very thin. Layer the tomato on top of the spinach. With a big tomato and a small skillet, this means you might have three layers in some sections.
  7. Crack eggs into a bowl and whisk until well mixed.
  8. Add a dusting of salt, garlic powder, and turmeric, and a generous amount of dried basil.
  9. Add a light dusting of red chili powder.
  10. Whisk until well mixed.
  11. Pour the eggs over the vegetables in the skillet.
  12. Grind some fresh black pepper over the eggs and transfer skillet to the hot oven.
  13. Let bake 13 minutes. The eggs should be well set and firm to the touch after 13 minutes.
  14. When eggs are done, work the edges free from the skillet with a fork and then slide the eggs and vegetables from the skillet to a plate.

MetaLife Units:

1 Protein Unit
1 Fat Unit
0 Carbohydrate Units

Recipe by:

Cindy Cater
MetaLife Participant
AlignLife Downtown Greenville