Spinach Gratin with Cheese and Almonds
Healthy, because
Even smarter
Nutritional values
Cell protecting substances such as vitamin C, vitamin E and beta-carotene are abundant in spinach. But the leafy vegetables have even more to offer: Iron is involved in blood formation and zinc regulates many metabolic mechanisms.
The gratin also tastes good with chopped hazelnuts or pumpkin seeds instead of the flaked almonds. The cheese can be varied as desired, but it should have a certain spiciness. Try it with a mixture of Emmental cheese and Parmesan cheese, for example.
(Percentage of daily recommendation)
| Calorie | 214 cal. | (10 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 45.4 μg | (76 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 191 mg | (5 %) | ||
| Calcium | 127 mg | (13 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 21 ozs Spinach
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- salt
- Nutmeg
- 5 ozs Whipped cream
- 3 Tbsps Crème fraiche
- 2 eggs
- 3 Tbsps grated Cheese (such as Emmentaler)
- freshly ground peppers
- 2 Tbsps slivered almonds
- pink peppers (for garnishing)
Preparation steps
Preheat the oven to 425°F.
Rinse and spin dry spinach. Peel onion and garlic and chop finely. Heat oil in a pan and saute onion and garlic until translucent. Add spinach and saute until all liquid has evaporated. Season with salt and nutmeg.
Place mixture into four ovenproof ramekins (5-6 inch).
Combine cream with crème Fraiche, eggs, and cheese, season with salt and pepper. Pour over spinach mixture and sprinkle with flaked almonds. Bake in a preheated oven at 425°F for about 10-15 minutes or until golden brown.
Sprinkle with pink pepper and serve.
