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Receta #SundaySupper: Springtime Egg Bake with Asparagus and Artichokes
Raciónes: 8
Ingredientes
- 6 cups water
- 1 lemon
- 3 cloves of garlic, smashed
- 1/2 cup white wine
- sprig of thyme
- 2 1/2 teaspoons salt, divided
- 3 baby artichokes
- 1 large spring onion, or 4 green onions (scallions)
- 1 large leek, washed, and thinly sliced across its ribs, about 2 cups
- 1 onion, finely diced, about 2 cups
- 1 pound asparagus
- 1 russet potato
- 3 cloves of garlic, minced
- 1 Serrano pepper (optional)
- 2 tablespoons olive oil
- 1 teaspoon Herbes de Provence
- 8 large eggs and 4 eggs separated
- 1 cup 1% milk
- 1 cup grated Parmesan cheese, plus 1 tablespoon for dusting after baking
- 1/2 cup grated fontina cheese
View Full Recipe at The Wimpy Vegetarian
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 395g | |
| Recipe makes 8 servings | |
| Calories 265 | |
| Calories from Fat 138 | 52% |
| Total Fat 15.6g | 20% |
| Saturated Fat 6.36g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 232mg | 77% |
| Sodium 1087mg | 45% |
| Potassium 414mg | 12% |
| Total Carbs 13.62g | 4% |
| Dietary Fiber 3.1g | 10% |
| Sugars 4.01g | 3% |
| Protein 16.27g | 26% |
