Recipe description
June 22, 2026
Potato spinach casserole with egg
A cozy potato-spinach bake supporting gentle digestion and fiber.
82%
General Gut Health Match
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Overall
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from potatoes and spinach.
- Includes plant diversity with greens and starchy vegetables for fiber and micronutrients.
- Balanced with protein from eggs and gentle carbohydrates for steady energy.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Potato
4
piece
Spinach
8
tablespoon
Egg
3
piece
Onion
1
piece
Garlic
2
piece
Milk, whole
1
glass
Cheese, parmesan
4
tablespoon
Oil, olive
1
tablespoon
Salt
1
teaspoon
Black pepper
0.25
teaspoon
Parsley
1
tablespoon
Instructions
1
Preheat the oven to 375°F (190°C).
2
Peel and slice the potatoes thinly.
3
In a large bowl, toss the sliced potatoes with olive oil, salt, and black pepper.
4
Layer half of the potatoes in a baking dish, then add half of the spinach.
5
Repeat the layers with the remaining potatoes and spinach.
6
Crack the eggs over the top layer of spinach.
7
Cover the dish with foil and bake for 30 minutes.
8
Remove the foil and bake for an additional 15-20 minutes, until the potatoes are tender and the top is golden.
9
Let cool for a few minutes before serving.
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Nutrition
290 kcal
Calories
14 g
Protein
34 g
Carbohydrates
5 g
Fiber
3 g
Sugar
12 g
Fat
3 g
Saturated fat
0.8 g
Salt
FAQ
Is this dish suitable for vegetarians?
Yes—it's suitable for ovo-vegetarians (eggs are included). To make it vegan, replace the eggs with a plant-based option and use dairy-free ingredients.
Is the recipe gluten-free?
Potatoes, spinach and eggs are naturally gluten-free. Check any added ingredients (broth, cheese, seasonings) to ensure they are gluten-free.
How many portions does it yield?
Typically 4 portions, depending on your portion size.
How should I store leftovers?
Let cool, refrigerate in an airtight container for 3–4 days. Reheat until steaming hot.
Can I freeze the casserole?
Yes—freeze baked casserole for 1–2 months; thaw in the fridge overnight and reheat.
What can I substitute for spinach?
Yes—you can use kale, chard, collard greens, or other leafy greens; adjust cooking time.
How do I know when it’s done?
Potatoes should be tender when pierced with a knife; eggs should be set; edges may be lightly golden.
What variations can I try?
Add herbs, cheese, onions or garlic; adjust seasonings to taste.
Is this dish good for gut-friendly meals?
Yes: it provides fiber from vegetables and protein from eggs; digestion varies by person.
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