A savory baked egg and spinach side at approximately 180 calories. Prosciutto and Parmesan set into a light custard.
This Baked Spinach with Prosciutto layers well-drained spinach with sauteed onion, garlic, and diced prosciutto, then bakes it under a light egg custard until just set. It is a genuinely satisfying side or light main at around 180 calories and 4 WW Classic Points per serving.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 30 minutes | Calories per serving: ~180
Nutrition per Serving (Estimated)
Protein: 12g | Fat: 13g | Carbohydrates: 3g | Fiber: 1g
WW Classic Points: Approximately 4 points per serving (in line with the original recipe, with the butter and cream trimmed slightly). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 1 tablespoon olive oil
- 1 teaspoon butter
- 30g / 1oz onion, finely chopped
- 1 garlic clove, peeled and finely chopped
- 2 slices prosciutto, diced
- 140g / 5oz cooked spinach, well drained and chopped
- 5 eggs
- 30ml / 1fl oz milk
- A pinch of freshly ground black pepper
- 20g / 0.75oz Parmesan cheese, grated
Instructions
- Preheat the oven. Preheat to 180C (350F / Gas Mark 4).
- Saute the aromatics. Heat the olive oil and butter in a frying pan. Add the onion, garlic, and prosciutto and fry slowly until the onion is lightly browned.
- Combine with spinach. Add the onion mixture to the drained spinach and spread evenly in a baking dish.
- Make the custard. Beat the eggs with the milk and pepper. Pour the mixture over the spinach and sprinkle with Parmesan.
- Bake. Bake for 30 minutes, or until set.
Serving Suggestions
- Serve with a slice of whole-grain toast
- Pair with roasted tomatoes for a fuller brunch plate
- Add a light side salad for a complete light lunch
- Serve alongside grilled chicken or fish as a savory side
- A sprinkle of extra Parmesan on top adds a finishing touch
Tips and Variations
- Squeezing out as much excess water from the spinach as possible keeps the dish from turning watery
- Turkey bacon can substitute for prosciutto for a slightly different, smokier flavor
- Swiss chard works well in place of spinach if you want a variation
- A pinch of nutmeg beaten into the eggs complements the spinach nicely
- This dish also works well cut into smaller squares and served as a starter
Why This Recipe Works
Sauteing the prosciutto with the onion and garlic first builds real savory depth before it ever touches the eggs, so a genuinely small amount of prosciutto goes a long way. Baking low and slow sets the eggs into a tender, custard-like texture rather than a rubbery one.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a low oven or the microwave.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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