Creamy spinach with egg

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Ingredients

  • Potato: 200 g
  • Spinach clean: 50 g
  • Chopped coriander: 1 coffee Spoon
  • Baby's milk: 1 dl
  • Egg yolk: 1
  • Olive oil: 1 Teaspoon

Directions

Recommended age: from the age of 9 months

Calories per serving: 91 kcal

Peel the potatoes and cut it into small pieces. Wash the leaves of spinach and put them in a pan with a little water. Add the potatoes and the coriander and bring to boil.

After all well-cooked, drain well the broth, add the milk and the egg yolks and blend until obtaining a homogeneous cream. Bring it back to the fire, and drizzle with olive oil and cook the egg yolk. Serve the dish of the baby and leave to cool.

This esparregado can be made to serve with fish or meat previously cooked and shredded, provided that you will not join with the egg yolk. Avoid join proteins too much in the meals of the children.

Spinach are very nutritious, tasty, and easy to digest. They are rich in vitamin A, vitamin C and folic acid, iron, potassium and zinc, and in betacarotenos.

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