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Ingredientes
- 3 lb spinach cleaned
- 1 pch cinnamon
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 1 Tbsp. melted butter plus
- Â Â more for greasing casserole
- 3 x beaten Large eggs
- 1/2 c. freshly-grated pecorino Romano
Direcciones
- Preheat the oven to 375 degrees.
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt. Add in the spinach and cook for 30 seconds, till just limp, then drain, squeeze out the excess moisture, and chop finely.
- Place the spinach in the bowl of a food processor and puree with the cinnamon, salt, and pepper. Turn the puree out into a bowl and stir in the butter, Large eggs, and cheese and stir well.
- Turn the mix into a well-buttered casserole and cook in the oven for 15 to 25 min, till the Large eggs are set and the top is golden. Serve warm, in wedges.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 6 servings | |
| Calories 90 | |
| Calories from Fat 44 | 49% |
| Total Fat 5.01g | 6% |
| Saturated Fat 2.08g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 109mg | 36% |
| Sodium 177mg | 7% |
| Potassium 945mg | 27% |
| Total Carbs 6.21g | 2% |
| Dietary Fiber 3.6g | 12% |
| Sugars 0.88g | 1% |
| Protein 7.79g | 12% |
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