With the joy of the holidays comes a lot of preparation, especially in the kitchen. If you’re like me, a healthy, quick meal is a true godsend. This egg supper tastes good and is very easy to prepare. On Sunday nights when I seem to be out of food I turn to the fridge and grab some eggs, spinach and cheddar cheese -- and presto! I have a wholesome dinner that is done in minutes. The recipe is one of many that come from Strong Women Eat Well (written with Judy Knipe). I hope you enjoy it!

For other deliciously nutritious recipes, be sure to go to Recipes.

Ingredients

2 teaspoons unsalted butter

10-ounce carton frozen spinach, defrosted

salt

2 eggs

Worcestershire sauce

4 T grated cheddar

Melt the butter in an 8-inch non-stick skillet over moderate heat. Squeeze the liquid out of the spinach leaves, add them to the pan and stir until well heated. Season with salt and pepper to taste. Spread out the spinach and make 2 depressions in it. Break an egg into each depression, and sprinkle drops of Worcestershire sauce and 2 tablespoons of grated cheddar over each yolk. Cover the pan, lower the heat, and cook slowly until the eggs are done to your taste.

For a variation, mix other cooked vegetables in with the spinach.

Nutritional information per serving: assuming 2 servings

206 calories
5 g fiber
14 g total fat
(7 g saturated fat)

9 g carbohydrate
335 mg calcium
14 g protein

Portions:
1.5 Vegetable, 1 Protein, 1 Extra