Florentine Breakfast Cassolette

1- Preheat the oven to 425^o F (210^o C).

2- In a pan, heat the oil on medium heat and brown the potatoes with the bacon or ham for 4 to 5 minutes.

3- Add the spinach and continue to cook to thaw and separate in the mix. Season.

4- Transfer into a large ramequin or a mini-casserole dish.

5- Crack the egg or eggs into the hot mixture and top with the cheese.

6- Continue cooking in the oven for 10 to 12 minutes or until the eggs are cooked to your liking. 

Nutrition Facts (per serving):

Calories: 540

Protein: 30 g

Fat:   28 g

Carbohydrate: 41 g

Fibre: 5  g

Sodium:  962 mg