eggs and potatoes florentine
- Number of Servings: 2
Ingredients
Egg, fresh, 6 medium2 small-med potatoes thinly sliced Baby Spinach, fresh, 4 cup Onions, raw, 1 cup, 1/2 c. chopped onion4 TCottage Cheese, NonfatOlive Oil, 2 tbswater to steam
sautee potatoes in oil. after they begin to brown turn on medium heat and put lid on skillet to steam, turning occasionally. when close to cooked, add 1/2 onions and 2 T cottage cheese. Add spinach and put lid on for 1 1/2 minutes. Break eggs around edges of skillet. Add a few T of water to either side of skillet and return lid for 2 min. to steam the eggs. Remove lid and check. Cook to desired doneness, covering again with lid and checking periodically.
The cottage cheese gives the illusion of the cream you would have with eggs florentine. The potatoes balance nicely and make this a one skillet meal w/ no toast required. We have it for supper or breakfast.
Number of Servings: 2
Recipe submitted by SparkPeople user BAUDY1.
The cottage cheese gives the illusion of the cream you would have with eggs florentine. The potatoes balance nicely and make this a one skillet meal w/ no toast required. We have it for supper or breakfast.
Number of Servings: 2
Recipe submitted by SparkPeople user BAUDY1.
Nutritional Info Amount Per Serving
- Calories: 474.8
- Total Fat: 27.4 g
- Cholesterol: 564.5 mg
- Sodium: 226.4 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 3.9 g
- Protein: 29.2 g
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