Nutrition Facts
Florentine Egg Puff
Amount per Serving
Calories
210
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Trans Fat
1
g
Cholesterol
301
mg
100
%
Sodium
354
mg
15
%
Potassium
357
mg
10
%
Carbohydrates
4
g
1
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
15
g
30
%
Vitamin A
3207
IU
64
%
Vitamin C
52
mg
63
%
Calcium
163
mg
16
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Florentine Egg Puff
Servings: 4 servings
Ingredients
- 1 tablespoon unsalted butter
- 1 cup mushrooms sliced
- 2 cups spinach loosly packed
- 1 cup red bell peppers seeded and diced
- 6 large eggs
- 1/2 cup cheddar cheese grated
- 1/4 teaspoon salt and pepper
Instructions
- Preheat oven to 400°F.
- Heat butter in large skillet over medium-high heat; add mushrooms, spinach and peppers. Cook for 5 minutes, or until tender and water evaporates. Remove from heat and set aside to cool.
- Lightly beat eggs in large mixing bowl. Mix in cooked vegetables, and cheese. Season with salt and pepper.
- Line large muffin tin with greased foil cups. Portion ½ cup mixture into each cup.
- Bake in oven for 10-15 minutes, or until eggs puff and are firm.
