| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
|
1 |
Servings |
INGREDIENTS
| 10 |
oz |
Frozen chopped spinach; thawed |
| 1/2 |
c |
Evaporated skim milk |
| 1/4 |
ts |
Grated nutmeg |
| 8 |
|
Eggs |
| 1 |
c |
Fat-free Swiss cheese; grated |
| 4 |
sl |
Pumpernickel rye bread; toasted |
INSTRUCTIONS
Prep: 5 min, Cook: 15 min.
Preheat oven to 325°F. Place spinach in a sieve and press to squeeze out as
much water as possible. Spread spinach in bottom of 4 lightly buttered
shallow ramekins or individual gratin dishes. Drizzle each with 1 Tbs.
milk. Season with nutmeg and salt and pepper to taste. Carefully break 2
eggs into each dish. Drizzle with remaining milk and sprinkle with cheese.
Bake 12-15 minutes, until whites are just set and cheese is melted. Serve
with toast.
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 02, 1998
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