Baked Eggs with Spinach and Tomatoes

1 tablespoon olive oil 1 clove garlic, finely chopped 1 14.5-ounce can diced tomatoes, drained Kosher salt and pepper 2 8-ounce bunches spinach, trimmed 8 eggs, separated (yolks kept whole, if possible) 4 ounces cream cheese (optional) Heat oven to 400° F. Heat the oil in a medium skillet over medium-high heat. Add the garlic and cook for 1 minute. Add the tomatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper and simmer for 3 minutes. Add the spinach and cook until it begins to wilt, 1 minute. Transfer to a 2-quart baking dish. Beat the egg whites until foamy, about 30 seconds, then pour them over the spinach mixture. Carefully place the whole yolks over the top. Bake until the whites are set, 20 to 22 minutes. Divide among individual plates. Add dollops of the cream cheese, if desired. Tip: To separate an egg, crack the shell on a counter. Working over a bowl, hold the egg upright and separate the shell into halves. Carefully transfer the yolk back and forth from one eggshell half to the other, letting all the white slip out into the bowl. Yield: Makes 4 servings NUTRITION PER SERVING CALORIES 128(28% from fat); FAT 4g (sat 1g); CHOLESTEROL 0mg; CARBOHYDRATE 12g; SODIUM 547mg; PROTEIN 13g; FIBER 6g; SUGAR 4g Recipe courtesy of Real Simple