Florentine-Egg-Puff
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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.
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Category: breakfast, gluten-free, vegetarian