Baked Eggs with Ham and Spinach

10 ounces frozen chopped spinach, thawed
1/2 lb. sliced cooked ham
1/2 cup evaporated skim milk
1/4 tsp. grated nutmeg
8 eggs
1 cup fat-free Swiss cheese, grated
4 slices pumpernickel rye bread, toasted

Preheat oven to 325F.

Place spinach in a sieve and press to squeeze out as much water as possible.

Place ham in bottom of 4 lightly buttered shallow ramekins or individual gratin dishes. Spread spinach over ham. Drizzle each dish with 1 Tbsp. milk. Season with nutmeg and salt and pepper to taste.

Carefully break 2 eggs into each dish. Drizzle with remaining milk and sprinkle with cheese.

Bake 12-15 minutes, until whites are just set and cheese is melted. Serve over toast.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 378, fat 12.9g, 31% calories from fat, cholesterol 409mg, protein 41.0g, carbohydrates 22.7g, fiber 3.3g, sugar 6.1g, sodium 1357mg, diet points 8.5.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.8, Fruit: 0.0, Bread: 0.9, Lean meat: 1.6, Fat: 1.4, Sugar: 0.0, Very lean meat protein: 3.4