Unique appetizer, with permission courtesy National Egg Council.
In 10-inch omelet pan or skillet, over medium heat, melt butter until just hot enough to sizzle a drop of water. Cook, stirring occasionally until pepper is crisp tender, about 1 to 2 minutes. Stir in curry powder and vegetables. Reserve 3 to 4 tablespoons beaten egg. Pour remaining egg over vegetables.
As mixture begins to set, gently draw inverted pancake turner completely across bottom and sides of pan. Continue until eggs are thickened and no visible liquid egg remains. Break up any large curds. Remove from heat.
On lightly floured surface, roll 1 sheet of pastry into 15 x 15-inch square. Brush with some of the reserved beaten egg. Cut rolled pastry in half. Place one half on baking sheet. Dollop tablespoonsful of egg mixture onto pastry in 3 lenthwise rows of 5 each about 1 inch apart. Top with other half of rolled pastry. Press outside edges together to seal. Firmly press pastry together in lines between dollops. Bruch with more of the beaten egg, cut into squares at centers of pressed lines. Bake in preheated 375F oven until puffed and golden brown, about 30 minutes. Repeat with second pastry sheet.
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Serving Size: 1 Appetizer (80g) | ||
Recipe Makes: 30 | ||
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Calories: 142 | ||
Calories from Fat: 88 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 2.9g | 15 % | |
Monounsaturated Fat 4.3g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 282.3mg | 87 % | |
Sodium 133mg | 5 % | |
Potassium 102.5mg | 3 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 4.2g | ||
Protein 9.1g | 13 % | |
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: 142
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