Spinach Gratin with Egg and Parmesan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 230 cal. | (11 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 349 μg | (116 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 35 μg | (78 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 1,305 mg | (33 %) | ||
| Calcium | 373 mg | (37 %) | ||
| Magnesium | 139 mg | (46 %) | ||
| Iron | 8.6 mg | (57 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 333 mg |
Ingredients
- Ingredients
- 6 eggs
- 800 grams Baby spinach
- salt
- 2 shallots
- 2 garlic cloves
- 1 pc Parmesan (30 grams) (approximately 1 ounce)
- 4 stalks parsley
- 2 Tbsps olive oil
- peppers
- Nutmeg
Preparation steps
Cook the eggs in boiling water for 9-10 minutes.
Rinse the spinach and blanch in boiling salted water. Drain and squeeze out excess water.
Peel the shallots and garlic and finely chop. Finely grate the Parmesan. Rinse the parsley, shake dry and chop.
Drain the eggs, rinse under cold water until cool, peel and halve.
Heat 1 tablespoon oil in a saucepan. Cook the shallot and garlic until soft over medium heat. Add the spinach and steam for about 5 minutes. Season with salt, pepper and freshly grated nutmeg.
Grease a baking dish with the remaining oil and fill with the spinach mixture. arrange the egg halves over top, sprinkle with Parmesan and parsley and bake in a preheated oven at 200°C (fan oven 180°C; gas mark 3) (approximately 400°F) for 10-15 minutes.
