These traditional bocaditos (snacks) were a family favorite at my grandparents' house; even the children (ie. me) loved them and ate them in lieu of potato chips in front of the TV!
Wash spinach leaves well, then chop into 1cm pieces. Place in bowl.
Julienne green onions, add to bowl.
Scramble eggs with a little milk and rest of ingredients.
Mix egg mixture into vegetables and let sit 5 minutes.
Drop by tablespoons into hot oil. When edges are lightly browned, turn over.
Remove and drain on paper towel.
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Serving Size: 1 Serving (70g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 83 | ||
Calories from Fat: 32 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 140.2mg | 43 % | |
Sodium 102.6mg | 4 % | |
Potassium 169.8mg | 4 % | |
Total Carbohydrate 7.1g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 6.4g | ||
Protein 5.7g | 8 % | |
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. |
Calories per serving: 83
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