Get a head start on your daily intake of nutrient dense leafy greens and good fats by eating a serving first thing in the morning.

This recipe is easier than making quiche. It is an easy one-pan meal that tastes really good when made with frozen spinach.

Freezing food preserves the nutrient content, so frozen spinach is often more nutritious than the “fresh” spinach on grocery stores shelves.

Ingredients for 4 servings:

• 20 ounces frozen chopped spinach
• 2 tablespoons butter
• 2 shallots, finely chopped
• 1 cup whole cream or almond milk
• 1/2 teaspoon sea salt
• 4 eggs

Take the spinach out of the freezer the night before and put it in the refrigerator so it can de-thaw. In the morning, open the bag into a strainer. If when you are ready to cook, it is still a bit frozen, run warm water over it until the ice is gone. In either event, press down on the spinach with your hands and a paper towel to remove moisture. You don’t want watery spinach.

Preheat oven to 450 °F

Instructions:

In a skillet, melt butter over medium-low heat. Cook the shallot until soft, 2 minutes.

Whisk salt into the cream. Pour into the skillet. Add the spinach. Cook for a minute or so, until the spinach absorbs most of the cream.

With a spatula, scrape spinach into an 8×8 pan. Use a spoon to make 4 deep wells that an egg can be dropped into. Crack an egg into each well and bake 7 to 10 minutes, until the whites are set but yokes are still soft. Serve immediately – yum!