Spinach and Eggs Grisanti

2
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In

Recipe: #37546

October 22, 2021



"1965 Vincent Price"

Original recipe yields 2 servings
OK

Nutritional

  • Serving Size: 1 (551.1 g)
  • Calories 818.7
  • Total Fat - 61.4 g
  • Saturated Fat - 17 g
  • Cholesterol - 1372.7 mg
  • Sodium - 1161.1 mg
  • Total Carbohydrate - 8.8 g
  • Dietary Fiber - 3.2 g
  • Sugars - 2 g
  • Protein - 56.8 g
  • Calcium - 477.4 mg
  • Iron - 10.5 mg
  • Vitamin C - 40.3 mg
  • Thiamin - 0.3 mg

Step 1

Cook spinach according to directions. Drain thoroughly

Step 2

Pressing out as much of the liquid as possible.

Step 3

Saute bacon until crisp.

Step 4

Drain on absorbent paper.

Step 5

Heat oil in skillet, with garlic.

Step 6

Cook until garlic is golden brown.

Step 7

Add the spinach, salt, pepper and monosodium glutamate if using and mix.

Step 8

Spread the spinach mixture over the bottom of the skillet and sprinkle with 1 tablespoon of the Parmesan cheese. Cook, turning spinach over, until very hot.

Step 9

Break in the eggs and keep turning the spinach until the eggs are cooked. Crumble and add the crisp bacon, stirring to mix.

Step 10

To serve

Step 11

Drain off any excess oil from skillet.

Step 12

Turn spinach onto a warm serving platter and sprinkle with 2 tablespoons grated Parmesan cheese.

Tips & Variations


No special items needed.

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