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Suggest a better descriptionHeat olive oil in a 10-inch cast iron skillet. Add potato, pepper, rabe, and saute. Combine eggs and cream and cook for 2 minutes on a medium flame. Add olives, and place in an oven and bake for 15 to 20 minutes at 325 degrees. Garnish with a dollop of ricotta and sprinkle with fresh marjoram. VOILA! Yield: 4 servings NOTES : Recipe courtesy of Alan Harding, Exec. Chef and Owner Patois, Brooklyn, NY Recipe by: IN FOOD TODAY SHOW #INB269
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Serving Size: 1 Serving (2068g) | ||
Recipe Makes: 1 servings | ||
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Calories: 2989 | ||
Calories from Fat: 1875 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 208.3g | 278 % | |
Saturated Fat 65.6g | 328 % | |
Monounsaturated Fat 80.9g | ||
Polyunsanturated Fat 28g | ||
Cholesterol 8479.1mg | 2609 % | |
Sodium 2878.3mg | 99 % | |
Potassium 2782.8mg | 73 % | |
Total Carbohydrate 19.6g | 6 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 18.9g | ||
Protein 258.8g | 370 % | |
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: 2989
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