I’m a lover of hot breakfasts, especially on the weekends. This broiled egg with fennel and spinach recipe is hot and satisfying. It’s low in sugar and calories and full of delicious flavors. Add a nice piece of whole grain toast and you’ve got yourself a fantastic start to your day.
Gather up your ingredients:
Preheat the oven to broil.
Mince the garlic, thinly slice 1/2 a small fennel bulb, and chop the broccoli.
In a large non-stick frying pan on medium heat, add oil.
Once the oil is hot, add garlic, fennel, and broccoli, sauteing until fennel and broccoli begin to soften.
Add the spinach and cook just until wilted.
Make 2 holes in the spinach to allow room for the eggs.
Break one egg into each hole.
Sprinkle Parmesan cheese over the eggs and vegetables.
Place mixture under broiler and cook for 2 minutes or however long you like your eggs to cook.
Serve with whole grain toast. (Note: Nutrition information includes one slice of whole grain toast.)Print
Broiled Eggs with Fennel and Spinach
2 tsp. olive oil
1 clove of garlic, minced
1/2 small fennel bulb, sliced thinly
1 c. broccoli, chopped
2 c. baby spinach leaves
1 tablespoon grated Parmesan
2 slices whole grain toast
Preheat oven broiler.
Mince garlic, slice fennel, chop broccoli.
In an ovenproof skillet, heat oil on medium.
When oil is hot, add garlic, fennel, and broccoli. Cook until fennel and broccoli begin to soften, about 4-5 minutes.
Add spinach and cook until just wilted.
Make 2 holes in the vegetables and crack an egg into each hole.
Sprinkle the vegetables and eggs with Parmesan.
Broil for 2 minutes or until your desired doneness of eggs.
Serve with whole grain toast.