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