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    
SPINACH AND PORE SOUFFLE
Rating 4.3
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Servings:  4-6
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

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