Spinach Toast Bake
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
696
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 696 cal. | (33 %) | ||
| Protein | 32 g | (33 %) | ||
| Fat | 50 g | (43 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 485.2 μg | (809 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 254 μg | (85 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 28 μg | (62 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,012 mg | (25 %) | ||
| Calcium | 593 mg | (59 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 6.2 mg | (41 %) | ||
| Iodine | 87 μg | (44 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 27 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 374 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams Spinach
- 10 slices Toast
- 250 grams Feta
- 2 minced garlic cloves
- 1 finely chopped shallot
- 2 Tbsps olive oil
- salt
- freshly ground peppers
- 5 eggs
- 200 milliliters Whipped cream
- 2 tsps Lemon peel
- 70 grams grated Parmesan
Preparation steps
1.
Rinse the spinach and place in a large pot while still wet. Heat until wilted. Place in a sieve to drain. Squeeze the excess moisture from the spinach and finely chop.
2.
Cut the toast in half diagonally.
3.
Heat the oil in a skillet. Add the shallots and cook until translucent. Stir in the spinach and garlic, and cook for 5 minutes. Season with salt and pepper to taste. Stir in the feta cheese.
4.
Place the spinach mixture in a greased baking dish and arrange toasts on top.
5.
In a bowl, whisk the eggs with the cream, and season with salt and pepper to taste and the lemon peel. Pour over the spinach and toasts. Sprinkle the Parmesan on top.
6.
Bake in a 180°C (approximately 350°F) oven until golden brown, about 35 minutes. Serve hot.
