| Type | Per person |
|---|---|
| Energy | 251 kcal |
| Fat | 16 gr |
| of which saturated | 4 gr |
| Carbohydrates | 5 gr |
| of which sugars | 2 gr |
| Fibres | 3 gr |
| Protein | 21 gr |
| Salt | 0.63 gr |
Spinach gratin
Main course
2 persons
20 - 30 min
200gr vegetables p.p.
Ingredients
2 persons
| 2 eggs |
| 400g frozen spinach (thawed) |
| 25g pine nuts |
| 50ml semi-skimmed milk |
| 40g cottage cheese |
| nutmeg |
| 1 tablespoon grated young mature 30+ cheese |
Preparation
Gratin represents the cooking technique where an ingredient is topped off with breadcrumbs and/or cheese and then cooked under the grill to create a crispy crust.
1. Preheat the oven to 200° C.
2. Drain the spinach in a colander and squeeze out the moisture well.
3. In a dry frying pan, toast the pine nuts until golden brown.
4. Beat the eggs in a large bowl and add the milk, half the cottage cheese, pepper and nutmeg.
5. Spoon the spinach and pine nuts into the egg mixture.
6. Put the mixture in a large ovenproof dish and spread the rest of the cottage cheese on top. Sprinkle the cheese on top.
7. Let the gratin cook and brown in the middle of the hot oven for 20-25 minutes.
Menu suggestion: Delicious with mashed potatoes.
Source: Nutrition Centre.
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Nutritional values
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