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Autumn
Italian spinach balls from the oven
Try these Italian spinach rolls out of the oven too
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Ingredients
Directions
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Boil the spinach with salt for 2 minutes, drain and drain well.
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Beat the eggs with 3 tablespoons of water, salt and pepper.
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Roast the pine nuts in a dry, hot frying pan and set aside.
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Brush the frying pan with olive oil, pour in 2-3 tablespoons of egg mixture and fry a small omelette. Keep it warm and cook 7 more.
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Preheat the oven to 200 ° C.
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Spoon the pine nuts, tomato cubes, Italian herbs and half of the cheese through the drained spinach.
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Divide the spinach filling over the omelettes, form rolls and place them with the seam down in the oven dish. Put the remaining spinach in a border around it.
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Divide the rest of the cheese over it and place the dish in the middle of the oven for about 15 minutes.
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Nutrition
350Calories
Sodium0% DV0g
Fat35% DV23g
Protein56% DV28g
Carbs1% DV4g
Fiber0% DV0g
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