Try this Crustless Vegetable Pie recipe, or contribute your own.
Suggest a better descriptionSaute eggplant, zucchini, and onion until vegetabes are tender, about 10 minutes.
Add tomatoes, cover and simmer 20 to 25 minutes or until mixture is soft. Transferr to bowl and let cool.
Preheat oven to 35 degrees. Beat eggs with 1/4 cup parmesan, parsley, basil, and oregano. Pour half of mixture in greased 9 inch pie pan and top with 1/4 cup more parmesan. Layer with remaining vegetables and parmesan top with mozzarella .Bake 40 to 45 minutes or until pie is set and cheese is golden brown.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (979g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 540 | ||
Calories from Fat: 264 (49%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 29.3g | 39 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 11.5g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 815.4mg | 251 % | |
Sodium 549.8mg | 19 % | |
Potassium 2077.5mg | 55 % | |
Total Carbohydrate 35.7g | 11 % | |
Dietary Fiber 12.3g | 49 % | |
Sugars, other 23.4g | ||
Protein 39.6g | 57 % | |
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: 540
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.