Roasted Egg Salsa

This Greek dip features Zucchini, coarsely grated, G baby spinach leaves, shredded, Eggs. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Cooking Method: Roasting

Cuisine: Greek

Courses: Sauces & Condiments

Difficulty: Beginner

Servings: 4

Calories: 78.2

Dietary: Gluten-free, Vegetarian

Description

This Greek dip features Zucchini, coarsely grated, G baby spinach leaves, shredded, Eggs. It delivers aromatic, well-seasoned taste. A reliable recipe that works well for everyday cooking. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.

Ingredients

1 Zucchini, coarsely grated
g baby spinach leaves, shredded
8 Eggs, at room temperature
2 Cloves garlic, crushed
g reduced-fat feta, cubed

Directions

1
&# 226;ÂÂ cup reduced-fat thickened cream Ã¢ÂÂ cup extra-light grated cheese Ã¢ÂÂ cup chopped flat-leaf parsley Roasted Tomato Salsa (recipe, right)

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 78.2kcal

% Daily Value *
Total Fat 5.4g9%
Saturated Fat 3.5g18%
Cholesterol 15.8mg6%
Sodium 301.0mg13%
Total Carbohydrate 3.2g2%
Dietary Fiber 0.8g4%
Sugars 1.7g
Protein 4.6g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baby, cloves, coarsely, crushed, cubed, dip, egg, eggs, feta, garlic, grated, greek, leaves, reducedfat, roasted, roasting, room, salsa, shredded, spinach

Read it online: https://www.chefs-mate.com/recipe/roasted-egg-salsa/