Spinach Casserole with Eggs
Spinach and eggs provide protein, folate, and vitamin K, while processed cheese and cream make the casserole tender. This hot dish is creamy, savory, and finished with softly set eggs.
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Inventory: Oven
1 kg 250 gram
Servings: 4 (1 serving ≈ 413 gram)
Digestion time: 3 hour
Complete protein: ✔
Rinse the spinach (1200 g), wilt it in a saucepan for 1–2 minutes, squeeze it dry, and chop it finely.
Melt the butter (70 g), add the processed cheese (100 g), cream 20% fat content (120 g), nutmeg (2 g), table salt (to taste), and black pepper (to taste), then mix with the spinach.
Place the spinach mixture in a greased dish, make three wells, and crack in the eggs (150 g). Pour over the remaining cream and sprinkle with parsley (10 g).
Bake for 20–30 minutes at 150°C, until the eggs are set.
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