Anti-Inflammatory Egg Florentine Gratin

The Anti-Inflammatory Egg Florentine Gratin has a creamy, cheesy, and comforting flavor. We prepare this baked egg dish with eggs, spinach, garlic, Greek yogurt, Parmesan cheese, olive oil, turmeric, lemon juice, lemon zest, nutmeg, black pepper, salt, milk, and fresh parsley. This nutritious gratin has about 325 calories and 6 g of net carbs. The Anti-Inflammatory Egg Florentine Gratin is perfect for breakfast, brunch, lunch, light dinners, meal prep, and Mediterranean-inspired eating plans. You can serve this gratin with Greek Salad, Cucumber Tomato Salad, Roasted Zucchini, Roasted Asparagus, Avocado, or Tzatziki.

STATS:

Course: Breakfast, Brunch, Main Course
Calories: 325 kcal
Diet: Mediterranean
Prep Time: 15 minutes
Cuisine: Mediterranean
Cook Duration: Twenty-five minutes
Size/serving: One
Cooking Method: Stovetop, Baking
Total Servings: 4
Difficulty: Easy
Total Time: 40 minutes

TOOLS:

Skillet
Bowl
Whisk
Baking dish
Spatula
Oven

INGREDIENTS:

Two tbsp. olive oil
Three cloves garlic
8 cups spinach
½ tsp turmeric
¼ tsp black pepper
¼ cup milk
½ cup Parmesan cheese
¼ tsp nutmeg
4 large eggs
Two tbsp. parsley
Lemon juice, one tbsp.
One cup Greek yogurt
½ tsp salt
1 tsp lemon zest

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

OLIVE OIL:

Use olive oil to provide healthy fats and Mediterranean flavor. As another option, use avocado oil.

SPINACH:

Utilize spinach to provide freshness, color, and a tender texture. You can substitute frozen spinach after removing excess moisture.

GARLIC:

Use fresh garlic to provide a delicious savory flavor. As a replacement, use ½ tsp garlic powder.

TURMERIC:

Use turmeric to provide warm flavor and color. As another choice, use paprika.

GREEK YOGURT:

Make a creamy, high-protein sauce with Greek yogurt. You can substitute strained plain yogurt.

PARMESAN:

Use Parmesan to provide a rich, savory, and cheesy flavor. As another option, use Pecorino Romano or feta.

EGGS:

Use fresh large eggs to provide protein and a creamy baked texture.

LEMON:

To deliver brightness and freshness, utilize lemon juice and zest. As a replacement, use a small amount of white wine vinegar for the juice.

INSTRUCTIONS:

We warm the olive oil and slowly cook the garlic for just thirty seconds.
Include the salt, spinach, black pepper, and turmeric & cook till the spinach wilts.
Stir the one-fourth cup Parmesan, Greek yogurt, nutmeg, milk, lemon zest, and lemon juice.
Whisk the yogurt mixture into the spinach on a slow flame.
Put the spinach mixture in a dish and prepare four small wells.
We crack one egg into all wells.
Garnish the surface with the leftvover Parmesan.
Bake for nearly twelve minutes at 190°Celcius.
Allow the gratin to sit for almost three minutes and sprinkle parsley.
Serve this gratin hot.

TIPS:

Squeeze out the frozen spinach perfectly and then utilize.
Avoid boiling the Greek yogurt sauce.
Bake for less time if you prefer runny egg yolks.
We utilize freshly grated Parmesan for a perfect flavor.
Include red pepper flakes for additional heat.

SERVING SUGGESTIONS:

SALADS:

Greek Salad
Cucumber Tomato Salad
Arugula Salad
Fattoush Salad

VEGETABLE SIDES:

Roasted Zucchini
Roasted Asparagus
Roasted Broccoli
Mediterranean Eggplant

TOPPINGS & DIPS:

Avocado
Fresh Herbs
Tzatziki
Garlic Yogurt Dip

STORAGE INFORMATION:

FRIDGE:

Put the gratin in a closed box and refrigerate it for nearly 2 to 3 days.

FREEZER:

We do not suggest storing this baked egg dish, as the Greek yogurt sauce and the eggs will change texture.

FAQs:

Could we utilize frozen spinach?

Yes, you can use frozen spinach after defrosting and squeezing out the extra moisture.

May we prepare this gratin earlier?

Yes, you can make the spinach mixture beforehand, include the eggs, and then bake.

Will we prepare this gratin without Parmesan?

Yes, you can use feta or Pecorino Romano as further choice for Parmesan.

NUTRITIONAL FACTS:

Calories: 325 kcal

Sodium: 570 mg

Net Carbs: 6 g

Fiber: 2 g

Sugar: 3 g

Fats: 24 g

Proteins: 20 g

Total Carbs: 8 g