Spinach and Eggs Grisanti
Recipe: #37546
October 22, 2021
Categories: Breakfast, Bacon, Eggs, Spinach, Italian Gluten-Free, Frozen Vegetables, more
"1965 Vincent Price"
Ingredients
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 by Step Method
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
No special items needed.