Easy Elegant Eggs Florentine

This breakfast recipe comes from the Brigadoon Bed & Breakfast in Michigan. It was rated in 2004 as one of the best recipes among Country Inns & Bed & Breakfasts. With the exception of the reduction of some cheese to be healthier, I have made it eactly as was published by them back in 2004.

INGREDIENTS

10 ounce Frozen spinach ; chopped and thawed
1/2 tablespoon Unsalted butter
1/2 cup Red bell pepper ; diced
1/2 cup Green bell pepper ; diced
9 medium Eggs
16 ounce Cottage cheese
1 1/2 cup Swiss cheese ; shredded
6 ounce Feta cheese ; crumbled
4 tablespoon Unsalted butter ; melted
1 teaspoon Nutmeg ; freshly grated

Servings

INSTRUCTIONS

Thaw spinach in the microwave at 50% power for 5 minutes. Remove spinach and squeeze out all excess water, set aside. Heat 1/2 TBS of butter in a saute pan and saute the peppers for 1-2 minutes until softened. Add the drained spinach to the peppers and saute for 1-2 more minutes. Take mixture off heat and set aside.

Preheat oven to 350 deg F.

In a large mixing bowl, whisk eggs. Add all 3 cheeses and melted butter. Mix well. Stir in the spinach/pepper mixture and the nutmeg.

Grease a 13 x 9 casserole pan. Pour eggs florentine mixture into prepared pan and bake uncovered in oven for 45-60 minutes, or until a knife inserted into the center comes out clean.

Slice out squares and serve each with fresh fruit, yogurt, and/or ham slices, if desired.

NOTES

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Easy Elegant Eggs Florentine

10 ounce Frozen spinach chopped and thawed
1/2 tablespoon Unsalted butter 
1/2 cup Red bell pepper diced
1/2 cup Green bell pepper diced
9 medium Eggs 
16 ounce Cottage cheese 
1 1/2 cup Swiss cheese shredded
6 ounce Feta cheese crumbled
4 tablespoon Unsalted butter melted
1 teaspoon Nutmeg freshly grated

Thaw spinach in the microwave at 50% power for 5 minutes.  Remove spinach and squeeze out all excess water, set aside.  Heat 1/2 TBS of butter in a  saute pan and saute the peppers for 1-2 minutes until softened.  Add the drained spinach to the peppers and saute for 1-2 more minutes.  Take mixture off heat and set aside.

Preheat oven to 350 deg F.

In a large mixing bowl, whisk eggs.  Add all 3 cheeses and melted butter.  Mix well.  Stir in the spinach/pepper mixture and the nutmeg.

Grease a 13 x 9 casserole pan.  Pour eggs florentine mixture into prepared pan and bake uncovered in oven for 45-60 minutes, or until a knife inserted into the center comes out clean.

Slice out squares and serve each with fresh fruit, yogurt, and/or ham slices, if desired.

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Nutrition

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Serving Size: 1 Serving (1055g)
Recipe Makes: 8

Calories: 1185
Calories from Fat: 717 (61%)

Amt Per Serving		% DV

	Total Fat 79.6g	106 %
	Saturated Fat 31.3g	157 %
	Monounsaturated Fat 26.7g
	Polyunsanturated Fat 8.7g
Cholesterol 2449.2mg		754 %
Sodium 1513.6mg		52 %
Potassium 2116.5mg		56 %
Total Carbohydrate 24.9g		7 %
	Dietary Fiber 10.9g	43 %
	Sugars, other 14g
Protein 99.1g		142 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1185

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