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Suggest a better descriptionPreheat oven to 190C, 375F, Gas Mark 5. Lightly grease an 8 inch sandwich tin. Melt fat and saute onion and almost all the bacon gently for 5 to 7 minutes until starting to cook. Mix beaten eggs with carrot, cheese, rice, herbs and bacon mixture. Season, then transfer to prepared tin and spread evenly. Sprinkle over reserved bacon. Bake for 25 to 30 minutes until set and golden brown. Allow to cool in the tin, then cut into wedges and serve with salad. Source: CHAT Magazine
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Serving Size: 1 Serving (194g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 254 | ||
Calories from Fat: 164 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18.2g | 24 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 535mg | 165 % | |
Sodium 203mg | 7 % | |
Potassium 176.7mg | 5 % | |
Total Carbohydrate 6.3g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 6.3g | ||
Protein 16.3g | 23 % | |
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: 254
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