|Heavy cream||1⁄4 Cup (4 tbs)|
|Spinach||1 Bunch (100 gm), chopped|
|Garlic||1 Clove (5 gm), crushed|
|Olive oil||1 Tablespoon|
|Mushroom||4 Ounce, canned, sliced|
|Scallions||2 , chopped|
|Cream cheese||8 Ounce|
|Romano cheese||4 Ounce, grated|
1. Lightly saute garlic in olive oil on medium heat. Add water and spinach, cover. Let steam for 1 minute. Drain on paper towels for just a minute.
2. Blend the cream cheese with the spinach while it's still warm so that the cheese melts. Mix in mushrooms and green onions.
3. Beat the eggs, cream, nutmeg and salt and pepper.
4. Using a lightly greased (olive oil is best) deep non-metallic pie dish, spread the spinach mixture evenly across bottom. Pour egg mixture over spinach. Sprinkle Romano cheese on top. Bake for 40 minutes. Cut into 6 pieces. Serve at once. Refrigerate left over.
Serving size: Complete recipe
Calories 2344 Calories from Fat 1738
% Daily Value*
Total Fat 197 g302.4%
Saturated Fat 95 g475.2%
Trans Fat 0 g
Cholesterol 2564.4 mg854.8%
Sodium 2902.6 mg120.9%
Total Carbohydrates 31 g10.5%
Dietary Fiber 4.9 g19.8%
Sugars 15.5 g
Protein 121 g242.3%
Vitamin A 339.8% Vitamin C 64.9%
Calcium 187.1% Iron 84%
*Based on a 2000 Calorie diet