9
410
85

Ingredients

  • 6 eggs
  • 1 1/4 cups light cream
  • 3/4 cup milk
  • 2 teaspoons dijon mustard
  • 3 potatoes (peeled and thinly sliced)
  • 9 ounces corned beef (thinly sliced)
  • 10 ounces frozen chopped spinach (thawed and squeezed dry)
  • 3/4 cup cheddar cheese (grated)
  • 3 green onions (chopped)

Directions

  1. Preheat the oven to 400°F. Lightly grease a 9-inch round cake pan. Line bottom and sides with parchment paper.
  2. Whisk eggs, cream, milk and mustard in a large bowl. Season to taste.
  3. Arrange 1/2 of the potato slices in the prepared pan. Pour 1/3 of the egg mixture over the potatoes. Top with 1/2 the corned beef.
  4. Combine spinach, cheese and onion. Spread 1/2 over corned beef layer. Repeat layers, finishing with potato. Pour remaining egg mixture over top. Press firmly to submerge potatoes. Cover with foil.
  5. Bake for 1 hour or until potatoes are tender. Uncover and bake another 5-10 mins until golden and firm. Cool in pan for 15 mins.
  6. Invert pan onto a serving plate and remove paper. Invert again. Serve with salad.
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NutritionView more

410Calories
Sodium30%DV730mg
Fat42%DV27g
Protein43%DV22g
Carbs7%DV22g
Fiber8%DV2g

PER SERVING *

Calories410Calories from Fat240
% DAILY VALUE*
Total Fat27g42%
Saturated Fat13g65%
Trans Fat
Cholesterol285mg95%
Sodium730mg30%
Potassium800mg23%
Protein22g43%
Calories from Fat240
% DAILY VALUE*
Total Carbohydrate22g7%
Dietary Fiber2g8%
Sugars4g8%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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