Egg and Spinach Florentine
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
478
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 478 cal. | (23 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 772.5 μg | (1,288 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 333 μg | (111 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 30.7 μg | (68 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 1,376 mg | (34 %) | ||
| Calcium | 530 mg | (53 %) | ||
| Magnesium | 163 mg | (54 %) | ||
| Iron | 8.8 mg | (59 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 275 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 200 ° C top and bottom heat.
2.
Rinse and spin dry spinach. Peel shallots and garlic and cut into small cubes. Oil 4 serving ramekins with 1 tablespoon of olive oil. Heat remaining oil in a pan. Saute shallots and garlic until soft. Add spinach and saute for 2-4 minutes on low heat. Season with salt, pepper and nutmeg. Add cream and half of Parmesan, and mix well. Place spinach mixture into ramekins. Make a well in the center and fill each well with 1 beaten egg. Sprinkle with remaining Parmesan and bake in preheated oven at 200°C (approximately 400°F) for about 10-15 minutes ot until egg whites are opaque. Toast pine nuts in a dry pan. Remove egg and spinach florentine from the oven, sprinkle with pine nuts and serve immediately with baguette, if desired.
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