• 10 ounces frozen chopped spinach, thawed
• 1/2 cup half and half
• 1/4 tsp. grated nutmeg
• 8 eggs
• 1 cup Swiss cheese, grated
• 4 slices pumpernickel rye bread, toasted, optional

Preheat oven to 325°F. Place spinach in a sieve and press to squeeze out as much water as possible. Spread spinach in bottom of 4 lightly buttered shallow ramekins or individual gratin dishes. Drizzle each with 1 Tbs. half and half. Season with nutmeg and salt and pepper to taste. Carefully break 2 eggs into each dish. Drizzle with remaining milk and sprinkle with cheese. Bake 12-15 minutes, until whites are just set and cheese is melted. Serve with toast if desired.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 361, fat 20.7g, 51% calories from fat, cholesterol 410mg, protein 24.0g, carbohydrates 20.1g, fiber 3.3g, sugar 3.6g, sodium 407mg, diet points 8.8.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.8, Fruit: 0.0, Bread: 0.9, Lean meat: 2.7, Fat: 2.6, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Chenin Blanc, Chianti, or Beaujolais.