Baked Eggs Florentine Recipe
10 3/4 oz can condensed crm of celery
1/2 cup chopped water chestnuts
2 tsp grated parmesan cheese
20 oz pkg frz chopped spinach *
1/2 cup shredded carrot
1/4 cup plain lo-fat yogurt
1/8 tsp pepper
* thawed, and well drained
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.
******************************************************* *** Per
serving: 210 calories, 13 g protein, 17 g carbohydrates, 10 g fat,
287 mg cholesterol, 798 mg sodium, 853 mg potassium.
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A few tips on healthy eating
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