Oven-baked Egg with Spinach
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
82
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 82 cal. | (4 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 147.8 μg | (246 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 289 mg | (7 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 218 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Baby spinach
- salt
- peppers
- Nutmeg
- 4 eggs
Preparation steps
1.
Rinse spinach and blanch in boiling, salted water for 1 minute. Drain spinach and rinse with cold water, drain and squeeze out water.
2.
Preheat oven to 180°C (approximately 350°F). With scissors, cut 4 pieces of parchment paper, each about 15 x 15 cm (approximately 6 x 6 inches) and press into cups of muffin tin. Season spinach with salt, pepper and nutmeg and place in parchment cups. For each, pour a beaten egg over spinach. Bake for about 15 minutes until eggs are done. Lift out parchment paper cup and season with salt and serve.
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