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Correo Electrónico
Receta Farro Cake topped with Tomato, Avocado, Egg, and Arugula Salad
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Ingredientes
- 1/2 cup dry Farro, cooked
- 1 tsp. thyme
- 1-2 leaves of Sage, chiffonade
- 1/4 cup chopped onions or shallots
- 1/4 cup arugula, chopped
- 1 clove garlic, minced
- 2 Tbsp. Parmesan
- 1 Tbsp. Bread Crumbs (I used plain Progresso)
- 5 eggs, divided
- Salt & Pepper to taste
- 1 Tbsp. butter
- 1 Tbsp. Extra-Virgin Olive oil
- 4 small finger fulls of Arugula for topping
- Salad Dressing:
- 1 lemon (approximately 1/4 cup (59 ml))
- Extra-Virgin Olive Oil (1/3 cup (78 ml) or to taste)
- 1-2 (7-14 grams) teaspoons honey or to taste
View Full Recipe at In-Home Culinary Classes
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 386g | |
| Calories 805 | |
| Calories from Fat 534 | 66% |
| Total Fat 60.13g | 75% |
| Saturated Fat 19.89g | 80% |
| Trans Fat 0.05g | |
| Cholesterol 974mg | 325% |
| Sodium 1039mg | 43% |
| Potassium 511mg | 15% |
| Total Carbs 33.3g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 18.67g | 12% |
| Protein 36.65g | 59% |
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