Spinach & Roasted Red Pepper Baked Eggs

Preheat oven to 350ºF. Spray two 7-ounce ramekins with cooking spray.

In a medium saute pan sprayed with cooking spray, add the spinach and roasted red bell pepper. Season with a pinch of salt and pepper and cook until the spinach is wilted.

In a small bowl, gently whisk the egg whites and half-and-half until just combined. Season the eggs with a pinch of salt.

Put half the spinach and pepper mixture into each ramekin. Pour half the egg mixture into each ramekin. Top each ramekin with 1 tablespoon of grated Parmesan cheese and a pinch of red pepper flakes.

Place the ramekins on a cookie sheet and place them on the middle rack of the oven. Bake for 25-30 minutes or until the eggs are set and golden brown on top.