Spinach Souffle
Kategorie: Breakfast
Zutaten
- 10 oz. spinach, washed, cooked and drained
- 1 medium zucchini, sliced
- 1/2 small onion, thinly sliced
- 4 oz. can mushrooms
- 2 Tbsp. oil
- salt and pepper to taste
- 1 whole egg
- 4 egg whites
- 1 lb. Ricotta
- 1/2 c. Mozzarella cheese
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Nährwerte
Werte sind indikativ, abgestimmt auf die Open Food Facts Lebensmitteldatenbank. pro 100 g
- 130kcalKalorien
- 4.29gEiweiß
- 7.14gFett
- 5.71gKohlenhydrate
- 2.14gZucker
- 1.43gBallaststoffe
- 2.87gSalz
Anleitung
1. Saute zucchini, onion and mushrooms in oil.
2. In a bowl, mix Ricotta and eggs, one at a time.
3. Add sauteed vegetables and 1/2 cup of Mozzarella to egg mixture.
4. Then add spinach, salt and pepper.
5. Place in an 8-inch spring-form pan, lightly oiled.
6. Bake at 350° for 1 hour or until lightly browned.
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