1 tablespoon butter
1 clove of garlic (optional)
400 grams of spinach (sorted and cleaned)
2 teaspoons of salt
1 teaspoon of black pepper
1 tea glass of grated cheddar cheese
Peel the onion and garlic and cut into cubes.
Chop the spinach indiscriminately, if it is not very thin, otherwise it will be cooked quickly and over.
Put the butter in the pan and heat and sauté with the onion you chopped and add the garlic. Continue sautéing until the onions become transparent.
Then add the spinach to the pan. Mix gently. Cook for 2-3 minutes, mix and remove from the stove. If it has released its water to the bottom of the ceiling, pour it out. At this stage, make sure that the spinach is not overcooked because it will go back into the oven with the eggs.
After taking it from the stove, add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the spinach.
Place spinach in a dish that can enter the oven. Carefully break the eggs on top. Sprinkle the remaining salt and pepper over the eggs. Spread the grated cheddar cheese in the same way.
Bake in a preheated 180 degree oven for 10-15 minutes. If you want the eggs to be cooked fully, cook longer. Serve hot.