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Ingredients
- 20 g Butter und etwas mehr zum Einfetten
- 30 g Parmesan, in Stücken
- 200 g Blattspinat, frisch, ohne grobe Stiele
- 40 g Ziegenfrischkäse (z.B. von Chavroux)
- 200 g Quark, 20% Fett
- 1 EL Speisestärke (15 g)
- 2 Prisen Salz
- 2 Prisen Pfeffer
- 6 Basilikumblätter, frisch
- 4 Eier, getrennt
- Nutrition
- per 1 Portion
- Calories
- 971 kJ / 233 kcal
- Protein
- 15 g
- Carbohydrates
- 6 g
- Fat
- 16 g
- Fibre
- 1 g
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