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.
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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|Serving Size: 1 Serving (1055g)|
|Recipe Makes: 8|
|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 %|
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Calories per serving: 1185
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