Stuffed Eggs with Spinach
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
231
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 990.1 μg | (1,650 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 423 μg | (141 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 38.5 μg | (86 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 135 mg | (142 %) | ||
| Potassium | 1,562 mg | (39 %) | ||
| Calcium | 378 mg | (38 %) | ||
| Magnesium | 168 mg | (56 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 333 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 hardboiled eggs
- 1 kilogram Spinach
- 1 garlic clove
- 1 bunch small parsley
- 1 Tbsp Parmesan (freshly grated)
- 1 Tbsp Herb cream cheese
- 2 Tbsps olive oil
- salt
- freshly ground pepper
- freshly grated Nutmeg
Preparation steps
1.
Peel the eggs and cut in half lengthwise. Rinse and trim the spinach.
2.
Peel and finely chop the garlic. Rinse the parsley, shake dry and very finely chop.
3.
Remove the yolks from the egg halves and mash. Mix with the parsley, Parmesan and cream cheese. Spoon a generous amount of the mixture into the egg halves.
4.
Blanch the spinach and drain. Heat some oil in a pan and gently fry the egg halves for about 2 minutes. Lift out the eggs and keep them warm.
5.
Heat the spinach with garlic for a few minutes. Season with salt, pepper and nutmeg.
Serve the eggs on a spinach bed.
Suggestion: serve with potatoes.
