Florentine Eggs Recipe

Name: Florentine Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 large eggs; 1 tablespoon milk; salt and ground black pepper to taste; 3 tablespoons olive oil; 1 tablespoon sliced onion, or to taste; 1 clove garlic, minced; 1/2 cup sliced baby bella mushrooms; 1/2 cup fresh spinach, or to taste; 4 cherry tomatoes, sliced; 2 tablespoons shredded mozzarella cheese, or to taste; 2 tablespoons grated Parmesan cheese, or to taste

Servings: persons

6 large eggs
1 tablespoon milk
salt and ground black pepper to taste
3 tablespoons olive oil
1 tablespoon sliced onion, or to taste
1 clove garlic, minced
1/2 cup sliced baby bella mushrooms
1/2 cup fresh spinach, or to taste
4 cherry tomatoes, sliced
2 tablespoons shredded mozzarella cheese, or to taste
2 tablespoons grated Parmesan cheese, or to taste

1
Beat eggs, milk, and a pinch of salt together in a bowl.
2
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes.
3
Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 large eggs, 1 tablespoon milk, salt and ground black pepper to taste, 3 tablespoons olive oil, and more.

Yes, Florentine Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Florentine Eggs

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