eggs and potatoes florentine

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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of eggs and potatoes florentine calories by ingredient

Number of Servings: 2


    Egg, fresh, 6 medium
    2 small-med potatoes thinly sliced
    Baby Spinach, fresh, 4 cup Onions, raw, 1 cup,
    1/2 c. chopped onion
    4 TCottage Cheese, Nonfat
    Olive Oil, 2 tbs
    water 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.

TAGS:  Poultry |