Spinach and Tomato Egg Gratin

This creamy, delicious recipe for Egg Gratin will have you coming back for seconds. You will not even miss the potatoes!

Category: Side Dish



4 Oakdell Omega-3 Brown Eggs
2 tbsp unsalted butter
3 cups baby spinach
8 oz cherry tomatoes
2 garlic cloves, minced
1 tsp salt, divided
1/4 tsp pepper
1 cup cubed ham
2 tbsp cornstarch
1 1/4 cups half-and-half
1 1/2 cups Manchego cheese, graded, divided

Spinach and Tomato Egg Gratin Directions

  1. Preheat oven to 350 degrees F. Spray 9x9 inch baking pan with non-stick cooking spray.
  2. In a large skillet melt butter over medium-high heat. Add spinach and tomatoes; cook about 2 minutes. Add garlic, ½ teaspoon salt, and ¼ teaspoon pepper and continue to cook until spinach wilts. Add ham and cook for 1-2 minutes or until ham is warm. Transfer to prepared pan.
  3. Add cornstarch, half-and-half, eggs, and remaining salt to a large bowl and whisk until combined and pale yellow color. Mix in ¾ cup cheese. Pour over spinach mixture in prepared pan. Sprinkle remaining cheese on top and bake for 30-40 minutes or until eggs set. Turn oven to broil and bake for 2 minutes or until bubbly and browned.