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Potato Crusted Eggs Florentine with Prosciutto
COOKING ON THE WEEKENDS13Ingredients
70Minutes
210Calories
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Ingredients
US|METRIC
12 SERVINGS
- 4 1/2 cups russet potatoes (grated Idaho, about 2 pounds)
- 3 Tbsp. olive oil
- 2 Tbsp. chopped fresh thyme (finely)
- 1/3 cup grated Parmesan cheese (finely)
- 3/4 tsp. sea salt
- 14 eggs
- 1 cup finely chopped onion
- 2 tsp. minced garlic (finely)
- 8 cups spinach leaves (packed, about 10 ounces, washed and dried)
- 1/2 cup grated Gruyère cheese
- 6 prosciutto (very thin slices of, cut in half horizontally)
- ground black pepper
- sea salt
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NutritionView More
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210Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories210Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol260mg87% |
| Sodium470mg20% |
| Potassium480mg14% |
| Protein13g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber1g4% |
| Sugars2g |
| Vitamin A45% |
| Vitamin C20% |
| Calcium15% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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