SPINACH AND PORE SOUFFLE
Preparation:
Steam spinach and reserve
Cut onion in little squares and brown in a saucepan with margarine on low heat
Add cumin, pepper and the vegetable broth cube
Cut the pore round and halves and add
Add the spinach and fry 3 more minutes
Pour the preparation on a pyrex
Beat the eggs and add the liquefied bread
Take to the oven 180° C
Serve with tomato salad
Servings: 4-6
Prep Time: 1 HOUR
Total Time: 1 HOUR
Prep Time: 1 HOUR
Total Time: 1 HOUR
Related Categories: Vegetarian,
Ingredients:
1 Kg Spinach (1 1/2 bunchs) 1 Large Pore 1 White onion 2 Breads blended with water 1/2 small margarine (40 g) 1 vegetable broth cube 5 eggs salt, cumin and pepper