Photo: Chiara Conti
Estimated Nutrition (whole recipe, rough)
266
Calories
9g
Protein
20g
Fat
14g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (8 oz.) bag fresh baby spinach leaves
- 1 cup thinly sliced leeks, white part only
- 3 eggs, beaten
- 6-8 Tablespoons matzoh meal
- 1 small onion, diced
- Salt, pepper
- 1/4 teaspoon nutmeg
- Oil for sautéing
Directions
1
Saute onion and leeks 5-7 minutes over medium heat until translucent and limp.
2
Set aside.
3
Steam spinach leaves 3-5 minutes. Coarsely chop spinach leaves.
4
Combine all ingredients using enough matzoh meal to hold mixture together.
5
Drop 1/4 cup into hot oil and fry until golden brown.
Recipe sourced from
fandom