Lighter Baked Eggs Florentine

Preparation:  10 min. Cooking: 15 min. Total: 25 min.
Recipe photo
  • 1 package (10 oz) frozen chopped spinach , thawed
  • 4 Fl Oz evaporated skim milk
  • 1/4 tsp nutmeg , grated
  • 8 eggs
  • 1 Cup shredded Swiss cheese
  • 4 slice pumpernickel rye bread , toasted
Preheat oven to 325 ℉. Place spinach in a sieve and press to squeeze out as much water as possible. Spread spinach in bottom of 4 whole lightly buttered shallow ramekins or individual gratin dishes. Drizzle each with 1 whole Tbsp evaporated skim milk milk. Season with nutmeg and salt and pepper to taste. Carefully break 2 whole eggs into each dish. Drizzle with remaining milk and sprinkle with cheese. Bake 12-15 minutes, until whites are just set and cheese is melted. Serve with toast.
Calories
420 Cal
Fat
24 g
Carbs
23 g
Protein
28 g
Fiber
3.8 g
Sugar
6.6 g
Cholesterol
460 mg
Sodium
660 mg


Nutrients

Fiber     3.8 g
Fat     24 g
Sugar     6.6 g
Carbs     23 g
Protein     28 g
Calories     420 Cal

Fats

Fat, Poly     3.4 g
Fat, Mono     8 g
Fat, Sat     9.6 g
Fat, Trans     0.7 g
Fat, Percent     52 %

Vitamins

Vitamin, K     300 mcg     250 %
Vitamin, A     7600 IU     250 %
Vitamin, B12     1.9 mcg     80 %
Niacin     1.2 mg     7.6 %
Riboflavin     0.9 mg     68 %
Vitamin, C     1.8 mg     2 %
Vitamin, D     79 IU     13 %
Vitamin, B6     0.3 mg     18 %
Vitamin, E     3.5 mg     23 %
Panto, Acid     1.7 mg     35 %
Choline     260 mg     47 %
Thiamin     0.2 mg     19 %

Minerals

Calcium     500 mcg     50 %
Phosphorus     500 mg     71 %
Magnesium     93 mg     22 %
Copper     0.2 mcg     22 %
Fluoride     8.6 mcg     210 %
Zinc     3.3 mg     30 %
Cholesterol     460 mg     1.1 %
Sodium     660 mg     44 %
Selenium     43 mcg     77 %
Manganese     0.8 mg     11 %
Potassium     520 mg     11 %
Iron     3.4 mg     43 %