Delicious brunch dish
Preheat oven to 350°F.
In a bowl, mix together the eggs, the flour, the yeast and pepper with a whisk.
Slowly drizzle in the olive oil and then add the milk. Fold in Pesto Genovese. Pour half of the mixture in a baking tin, add the diced olives and the feta cheese, and cover with the remaining mixture. Sprinkle with Parmigiano Reggiano.
Bake for 45 minutes at 350°F or until firm. Serve immediately with a side salad, dressed with your favorite combination of O&CO. oil and vinegar.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: Servings | ||
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Calories: 796 | ||
Calories from Fat: 272 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.2g | 40 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 625.1mg | 192 % | |
Sodium 1024mg | 35 % | |
Potassium 343.8mg | 9 % | |
Total Carbohydrate 89.9g | 26 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 86.9g | ||
Protein 38.9g | 56 % | |
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: 796
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