Baked eggs florentine~

4 servings

Ingredients

Quantity Ingredient
10¾ ounce Can condensed cream of celery soup
½ cup Shredded carrot
½ cup Chopped Water Chestnuts
¼ cup Plain lo-fat yogurt
2 teaspoons Grated Parmesan Cheese
⅛ teaspoon Pepper
20 ounces Pkg frozen chopped spinach, thawed/well drained
4 Eggs

Directions

In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and ⅛ tsp. pepper. Stir in spinach. Divide spinach mixture among 4 individual 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.

Recipe By : Better Homes and Gardens, "Diet Recipe Card Library" From: Marjorie Scofield Date: 05-02-95 (160) Fido: Recipes

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