Potato Crusted Prosciutto Eggs Florentine

COOKING ON THE WEEKENDS
13Ingredients
70Minutes
820Calories

Ingredients

US|METRIC
  • 1/4 cup olive oil (divided)
  • 8 cups russet potatoes (grated Idaho)
  • 1/2 cup Parmesan cheese (finely grated)
  • 3 tablespoons fresh thyme (washed and dried, finely chopped)
  • 1 1/2 teaspoons salt
  • 11 large eggs (divided)
  • 2 cups yellow onion (thinly sliced)
  • 1 tablespoon garlic (minced)
  • 12 cups spinach leaves (packed, washed and dried)
  • 1 cup gruyère cheese (grated)
  • 4 ounces prosciutto (thinly sliced)
  • salt
  • freshly ground black pepper
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    NutritionView More

    820Calories
    Sodium87% DV2080mg
    Fat65% DV42g
    Protein92% DV47g
    Carbs23% DV68g
    Fiber28% DV7g
    Calories820Calories from Fat380
    % DAILY VALUE
    Total Fat42g65%
    Saturated Fat14g70%
    Trans Fat
    Cholesterol635mg212%
    Sodium2080mg87%
    Potassium2220mg63%
    Protein47g92%
    Calories from Fat380
    % DAILY VALUE
    Total Carbohydrate68g23%
    Dietary Fiber7g28%
    Sugars8g16%
    Vitamin A190%
    Vitamin C90%
    Calcium70%
    Iron50%

    * 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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