Name: South Beach Diet Spinach Egg Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 9 or 10 ounce package frozen chopped spinach (thawed and water squeezed out or 2 cups fresh baby spinach, steamed); ¾ cup shredded reduced-fat cheese (Pecorino Romano**, mozzarella or cheddar); ¼ cup diced red or green peppers; ¼ cup diced onions; 1-2 Dash of hot pepper sauce; salt and pepper (optional); 1 8- ounce container of Egg Beaters (or 10-12 eggs, beaten)

Spinach egg cups or Florentine egg cups are a quick grab-n-go South Beach Diet (phase 1) breakfast. Low-calorie, easy-to-make-and-reheat eggs for a quick breakfast.

South Beach Diet Spinach Egg Cups or Florentine Egg Cups

These spinach egg cups are tasty, simple to make, and freeze well. You can make a batch, eat some, and save some for later. When frozen, they take about 1 minute in the microwave to warm up. They make a great grab-and-go breakfast.

This dish is also known as Florentine Egg Cups. Florentine is a French term for dishes that include cooked spinach.

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The original recipe came from The South Beach Diet cookbook. The recipes in this book are all excellent, and this recipe is one of the best. I love that I can make a batch (12) of these and then just heat them in the microwave as I want them.

Sometimes, I vary the vegetables I use in the recipe. Instead of peppers, I have used zucchini squash or asparagus. It's good no matter what vegetables are used.

What You Need

For this recipe, you will need a knife, cutting board, measuring cups and spoons, ramekins or a cupcake tin, and a colander. But what you really want is a terrific coffee maker , right?

South Beach Diet Spinach Egg Cups Recipe

Ingredients

1 9 or 10 ounce package frozen chopped spinach thawed and water squeezed out or 2 cups fresh baby spinach, steamed
¾ cup shredded reduced-fat cheese Pecorino Romano**, mozzarella or cheddar
¼ cup diced red or green peppers
¼ cup diced onions
1-2 Dash of hot pepper sauce
salt and pepper optional
1 8- ounce container of Egg Beaters or 10-12 eggs, beat

Instructions

Mix all ingredients except the Egg Beaters and divide this mixture into 12 ½-cup ramekins sprayed with oil.
Pour the Egg Beaters evenly into each ramekin.
Bake at 350F degrees for 20-25 minutes until a knife inserted in the middle comes out clean.
After the egg cups cool, run a table knife around them and remove them from the ramekins.

Notes

Note 1: The egg cups can be wrapped in plastic and frozen in a freezer bag until you want to eat them. Two egg cups can be reheated in the microwave for 1-2 minutes until hot. They are low in calories; each cup is about 50-60 calories.

Note 2: Pecorino Romano is a sheep's cheese. Often, people who are dairy-sensitive or intolerant can eat it without a problem.