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Correo Electrónico
Receta Asparagus, mushroom, egg and goat cheese breakfast casserole {vegetarian, gluten-free}
Ingredientes
- 2 tsp olive oil
- 1 small onion, diced
- 1/2 red bell pepper, chopped
- 2 cups chopped asparagus (12-15 spears)
- 8 oz sliced mushrooms, cremini or white button
- 6 large eggs
- 2 oz soft goat cheese
- 2 tsp milk (nonfat or low-fat)
- 2 tsp chopped fresh dill weed
- 1/4 tsp kosher salt
- 1/4 tsp fresh black pepper
- 1/4 cup grated Parmigiano-Reggiano cheese, or more to taste
View Full Recipe at The Perfect Pantry
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 847g | |
| Calories 775 | |
| Calories from Fat 459 | 59% |
| Total Fat 51.48g | 64% |
| Saturated Fat 18.87g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 1277mg | 426% |
| Sodium 1227mg | 51% |
| Potassium 1611mg | 46% |
| Total Carbs 24.89g | 7% |
| Dietary Fiber 7.3g | 24% |
| Sugars 14.34g | 10% |
| Protein 59.15g | 95% |
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