Try this Mushroom And Dill Tortilla recipe, or contribute your own.
Suggest a better descriptionHeat the oil in a medium, cast-iron skillet over medium heat. Add the onion and cook until onions begin to lose their raw look, 3 to 4 minutes. Add the mushrooms and dill and cook until mushrooms are heated through, 3 to 4 minutes. Drain off any liquids. In a separate bowl, whisk eggs with salt, nutmeg and 1/2 teaspoon fresh ground pepper. Pour over the mushroom mixture and stir to mix. Cook over medium low heat, pushing dry edges to center as it cooks. When center is still damp, slip under a preheated broiler and cook until top is beginning to brown. Cut into wedges. Serve with a tomato or savory salsa. Yield: 4 servings Recipe by: COOKING LIVE SHOW # CL9242
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Serving Size: 1 Serving (1956g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2329 | ||
Calories from Fat: 1408 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 156.4g | 209 % | |
Saturated Fat 47.6g | 238 % | |
Monounsaturated Fat 62.1g | ||
Polyunsanturated Fat 21.4g | ||
Cholesterol 6345mg | 1952 % | |
Sodium 2127.4mg | 73 % | |
Potassium 4028.8mg | 106 % | |
Total Carbohydrate 30.7g | 9 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 27.7g | ||
Protein 200g | 286 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2329
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