- Portion size 4 servings
Ingredients
Method
In 9-inch (23 cm) oven safe nonstick skillet, heat half of the oil over medium heat; cook leek and broccoli until softened, about 5 minutes. Transfer to plate.Toast bread in skillet to brown all over, about 2 minutes. In bowl, whisk together eggs,egg whites, soup, milk and pepper; stir in cheese, spinach and bread, pressing down to soak bread.
In same skillet, heat remaining oil over medium-high heat, swirling to coat pan. Scrape egg mixture into pan; bake in 425ºF (220ºC) oven until puffed, browned and edge has pulled away from side of pan, 12 to 15 minutes.
Nutritional facts Per serving: about
- Sodium 542 mg
- Protein 13 g
- Calories 206.0
- Total fat 8 g
- Cholesterol 111 mg
- Total carbohydrate 21 g
%RDI
- Iron 13.0
- Folate 31.0
- Calcium 20.0
- Vitamin A 130.0
- Vitamin C 53.0
