Adapted from The Vegetarian Epicure Book 2 by Anna Thomas Drain 1/4 c oil from the artichoke hearts and heat it in a skillet. Saute onions until they are beginning to color. Combine eggs with salt, pepper, and flour and beat until smooth. Add cheeses. Spray or grease an 8x8 baking dish. Put artichokes, onions, and jalapenos in the baking dish, and pour egg-cheese mix over. Bake at 350 for 25 minutes, or until completely set, golden brown, and slightly crusty on top. Serves 8-10 as an appetizer, or 4-6 otherwise. Posted to CHILE-HEADS DIGEST by firstname.lastname@example.org (Alexandra Soltow) on Mar 8, 1998
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|Serving Size: 1 Serving (1812g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1121 (60%)|
|Amt Per Serving||% DV|
|Total Fat 124.6g||166 %|
|Saturated Fat 38.8g||194 %|
|Monounsaturated Fat 47.7g|
|Polyunsanturated Fat 17.2g|
|Cholesterol 5287.5mg||1627 %|
|Sodium 1752.4mg||60 %|
|Potassium 1751.7mg||46 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 25.2g|
|Protein 159.7g||228 %|
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Calories per serving: 1867
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