Servings: 4
Preparation Time: 5 min
Cooking Time: 15 min


  • 4.0 slice pumpernickel rye bread, toasted, optional
  • 1 cups Swiss cheese\grated, grated 8.0 egg
  • 1/4 tsp grated nutmeg
  • 1/2 cups half and half
  • 5/8 Lbs. frozen chopped spinach, thawed

Cooking Directions:

  • Preheat oven to 325°.
  • 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. half and half. 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 if desired. >4 pans
This Recipe is Considered:

Per Serving:
Calories: 361
Fat: 19.6 g
Calories from Fat: 48.8 %
Protein: 24 g
Cholesterol: 409.9 mg
Dietary fiber: 3.3 g

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