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Suggest a better descriptionVegetables and herbs must be well washed and dried before chopping and measuring. Chopping can be done very speedily and efficiently in a food processor if desired. Accurate measuring of greens is not essential to success of this dish. Combine greens in a bowl. Mix flour with 1 teaspoon salt and pepper to taste and sprinkle over greens, then toss well. Beat eggs until frothy and pour over greens. Stir well to combine and adjust seasoning. Heat butter in a 9-inch round casserole dish or deep cake pan in a moderate oven. Swirl to coat sides and pour in egg mixture. Bake in a moderate oven, one shelf above center, for 45-50 minutes until set and top is lightly browned. If insufficiently browned when set, place briefly under a hot grill. Serve hot, cut in wedges, with yogurt and flat bread. Also good served cold. Serves 4. Source: The Complete Middle East Cookbook by Tess Mallos. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com
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Serving Size: 1 Serving (502g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 724 | ||
Calories from Fat: 448 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.7g | 66 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 19.1g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 2115mg | 651 % | |
Sodium 700.1mg | 24 % | |
Potassium 672.8mg | 18 % | |
Total Carbohydrate 5.7g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.6g | ||
Protein 63.1g | 90 % | |
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: 724
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