Potato Crusted Eggs Florentine with Prosciutto

COOKING ON THE WEEKENDS
13Ingredients
70Minutes
210Calories

Ingredients

US|METRIC
  • 4 1/2 cups russet potatoes (grated Idaho, about 2 pounds)
  • 3 tablespoons olive oil
  • 2 tablespoons chopped fresh thyme (finely)
  • 1/3 cup grated Parmesan cheese (finely)
  • 3/4 teaspoon sea salt
  • 14 eggs
  • 1 cup finely chopped onion
  • 2 teaspoons 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

    210Calories
    Sodium20% DV470mg
    Fat18% DV12g
    Protein25% DV13g
    Carbs4% DV13g
    Fiber4% DV1g
    Calories210Calories from Fat110
    % DAILY VALUE
    Total Fat12g18%
    Saturated Fat4g20%
    Trans Fat
    Cholesterol260mg87%
    Sodium470mg20%
    Potassium480mg14%
    Protein13g25%
    Calories from Fat110
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber1g4%
    Sugars2g4%
    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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