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1 2/3
Prep: 8 minutes
Cook: 60 minutes
92 calories per serving view nutrition facts
6 servings
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| 4 | large | eggs | |
| 4 | large | egg whites | |
| 1 | cup | milk | nonfat |
| 2 | tablespoons | dijon mustard | |
| 1 | teaspoon | rosemary leaves | fresh, minced |
| 1 | x | black pepper | freshly ground to taste |
| 5 | cups | spinach | chopped, wilted |
| 1/2 | pound | bread, whole grain | crusts removed if desired, cut into 1-inch cubes (4 cups, 4-6 slices) |
| 5 | ounces | ham steak | diced, 1 cup |
| 1/2 | cup | sweet red bell peppers, roasted | chopped jarred |
| 3/4 | cup | gruyere cheese | or Swiss cheese, shredded |
Preheat oven to 375°F.
Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.
Whisk eggs, egg whites and milk in a medium bowl.
Add mustard, rosemary and pepper; whisk to combine.
Toss spinach, bread, ham and roasted red peppers in a large bowl.
Add the egg mixture and toss well to coat.
Transfer to the prepared baking dish and push down to compact. Cover with foil.
Bake until the custard has set, 40 to 45 minutes.
Uncover, sprinkle with cheese and continue baking until the pudding is puffed and golden on top, 15 to 20 minutes more.
Transfer to a wire rack and cool for 15 to 20 minutes before serving.
| % Daily Value* | |
| Total Fat 5.0g | 7% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 144mg | 48% |
| Sodium 179mg | 7% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 4% |
| Sugars 3.0g | |
| Protein 9.0g | 18% |
| Vitamin A | 60% | Vitamin C | 39% | |
| Calcium | 10% | Iron | 8% |
* 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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Great to find this German recipe here! Well, what I did wrong is to boil them too violently, as my first test-dumpling was kind of dry inside. So in that case I would recomment to rather boil them 5 minutes longer but not more violently. They kind of fall apart when boiled too violently. For dumpling-newbies I would recommend to take the time and prepare just one test-dumpling of the dough before strting with all of it.
Herb and goat cheese stuffed crepes with a reduction sauce. Very sophisticated
