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Ingredientes
- 2 c. Potatoes, peeled, diced
- 3/4 c. Carrots, diced
- 2 slc Bacon
- 1/3 c. Lowfat milk
- 2 x Large eggs, beaten
- 1/2 c. Parmesan
- 1/4 c. Green onion, sliced
- 3 Tbsp. Lowfat sour cream Or possibly plain yogurt
- 1 Tbsp. Parmesan
Direcciones
- In a medium saucepan cook potatoes and carrots, covered, in boiling water about 12 min or possibly till carrots are tender. Meanwhile, in a small skillet cook bacon till crisp. Drain, crumble and set aside. In a large mixer bowl mash potatoes and carrots with a potato masher or possibly an electric mixer on low speed. Gradually beat in the lowfat milk until mix is creamy. Stir in Large eggs, the 1/2 c. of parmesan cheese, green onion, and lowfat sour cream or possibly yogurt.
- Transfer to a 1-qt casserole. Bake, uncovered, in a 350` oven for 20 min. Sprinkle with the bacon and 1 Tbsp. parmesan cheese. Bake for 15 min more or possibly till center is set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 4 servings | |
| Calories 264 | |
| Calories from Fat 147 | 56% |
| Total Fat 16.47g | 21% |
| Saturated Fat 7.56g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 134mg | 45% |
| Sodium 525mg | 22% |
| Potassium 447mg | 13% |
| Total Carbs 14.55g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 3.32g | 2% |
| Protein 14.57g | 23% |
