Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
556
Calories
23g
Protein
25g
Fat
60g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Spinach | 1 cup raw (30g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 cup chopped onion
- 1 tablespoon butter or margarine
- 5 cups chopped fresh spinach, cooked
- 3 cups cooked rice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dry basil
- 1/2 teaspoon thyme
- 3 eggs, beaten
- 1/2 cup grated Parmesan cheese
- =
Directions
1
Cook onion in butter in large skillet until tender. Stir in spinach, rice, garlic powder, basil, thyme and eggs. Turn into greased 2-quart baking dish; sprinkle with Parmesan cheese. Bake at 375 degrees 20 minutes.
Recipe sourced from
fandom