Baked Eggs Florentine

90 minutes Prep: 45 minutes Cook: 45 minutes

176 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

10 3/4	ounces	soup, cream of celery	condensed
1/2	cup	water chestnuts	chopped
2	teaspoons	parmesan, parmigiano-reggiano cheese, grated	grated
20	ounces	spinach, frozen	chopped, thawed, well drained
1/2	cup	carrot	shredded
1/4	cup	yogurt, low-fat
1/8	teaspoon	black pepper
4	large	eggs

Directions

In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and 1/8 t pepper. Stir in spinach.

Divide spinach mixture among 4 individ casseroles. Use a spoon to make an indentation in the center of the spinach mixture. (or, spread the spinach mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture.)

Break 1 egg into each indentation. Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set and yolks are beginning to set. Sprinkle with additional pepper, if desired.

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Nutrition Facts

Serving Size 221g

Amount per Serving

Calories 176 49% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 3.0g	14%
Trans Fat 0.0g
Cholesterol 223mg	74%
Sodium 792mg	33%
Total Carbohydrate 13.0g	4%
Dietary Fiber 3.0g	12%
Sugars 4.0g
Protein 11.0g	22%

Vitamin A	196%		Vitamin C	6%
Calcium	18%		Iron	14%

* 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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