Baked Eggs wtih Vegetables and chili oil

This recipe was adapted from something I read in Bon Appetit magazine. I tried their recipe but in all honesty...it wasn't that good. So I tweaked some things and made it healthier. This is perfect if you're having people over for brunch and you have ramekins to cook them in.

Serves One (I ate it all!)

Calories per serving: 222

Bonus: Total Fat 16.1, Carbs 3.6, Fiber 1, Protein 15.8)

Ingredients:
1/4 yellow onion or leek, chopped
1 Tbsp. chopped scallion (white and pale-green parts only)
1 tsp olive oil or grapeseed oil
2 cups spinach, packed firmly in your measuring cup
1 medium tomato, chopped (take seeds out, they add too much liquid)
2 eggs
1 tsp chili oil (or make your own with 1 tsp olive oil, a splash of crushed red pepper and a pinch of paprika)
a splash of lemon
1/2 tsp fresh oregano
1 garlic clove, cut in half
1/4 cup nonfat greek yougurt
2 ramekins (oven safe)

Method:
1. Mix garlic, yogurt, and a pinch of salt in a small bowl. Set aside.
2. Preheat oven to 350. Heat oil over medium heat. Add onion or leek, and scallion and cook on low until soft, about 8-10 minutes. Add spinach, tomato and the splash of lemon juice, season with salt. Increase heat to medium-high, turning frequently, until spinach is wilted, about 4-5 minutes.
3. Spray ramekins with cooking spray. Split the spinach mixture in half and place each half in the ramekins. Crack an egg into a cup, then pour egg onto the spinach mixture.
4. Bake in ramekins for 10-15 minutes until the egg has set. Take out and let cool for a couple of minutes. To get egg out you can either flip the ramekins upside down on the plate and tap the top with a knife to loosen up. Or you can scoop the entire mixture out of the ramekins after they've cooled for a minute or two.
5. Remove garlic halves from the yogurt and put half the mixture onto your plate next to the eggs. Drizzle 1/2 tsp. of the chili oil onto each egg. Sprinkle on oregano. 

Mary's Sparkling Wine Pairing

Nothing tops off a delicious breakfast better than a sparkling wine. Since a true Champagne can be kinda pricey a good alternative is a tasty Prosecco.  Unlike Champagne, Prosecco is produced using the charmat method, in which the secondary fermentation takes place in stainless steel tanks, making the wine less expensive to produce.   Up until the 1960s, Prosecco sparkling wine was generally rather sweet and barely distinguishable from the Asti wine produced in Piedmont. Since then, production techniques have improved, leading to the high-quality dry wines produced today. Easy to find and easy on your wallet, I picked up Zardetto Brut Cuvee.  Fruity flavors of pears, apples and peaches dissolve into floral notes, with a hint of citrus fruit and an aromatic finish.

Shelf Price: $12.99
Calories: 60