4 Serves
68 Mins
12 g
3 g
18 g
Preheat your oven to 190°C.
Ingredients, vitamins, and health benefits
Egg
Sour Cream
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KenyanVitamin E
1 mg / 15 mgVitamin K
77 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
153 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
289 mg / 4,700 mgSodium
479 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
179 mg / 300 mgCaffeine
0 mgNet Carbs
3 gAlcohol
0 g
In a large mixing bowl, whisk together the eggs and sour cream until the mixture is completely smooth and well-combined.
Stir in the salt, then gently fold in the fresh spinach and basil until evenly distributed throughout the egg mixture.
Divide the mixture evenly among four 3-ounce ramekins.
Top each ramekin with a slice of fresh tomato and a generous crumble of goat cheese.
Sprinkle the panko breadcrumbs evenly over the top of each ramekin.
Place the ramekins in the preheated oven and bake for 40 to 45 minutes, or until the eggs are set and the tops are golden brown and bubbly.
Salt
Spinach
Basil
Tomato
Goat Cheese
Panko Breadcrumbs
Vitamin A
294 µg / 900 µgVitamin C
9 mg / 90 mgVitamin D
1 µg / 20 µgVitamin E
1 mg / 15 mgVitamin K
77 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
153 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
31 mg / 420 mgPhosphorus
217 mg / 1,250 mgPotassium
289 mg / 4,700 mgSodium
Fiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
10 g / 20 gCholesterol
179 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
14 µg / 55 µgAlcohol
0 g