INGREDIENTS -food cost for full tart- Rs220- cut into 6x. Per slice -rs40. Selling price cn be 160/ with side dish
8 oz. button mushrooms - changing to paneer.
1 clove garlic, minced
10 oz. box frozen spinach, thawed
4 large eggs
1 cup milk
2 oz. feta cheese
¼ cup grated Parmesan + ½ cup shredded mozzarella , salt and pepper to taste
Preheat the oven to 350ºF. Squeeze the excess moisture from the thawed spinach. Rinse any dirt or debris from the mushrooms, then slice thinly. Mince the garlic.
Add the mushrooms, garlic, and a pinch of salt and pepper to a non-skillet spritzed lightly with non-stick spray (or a splash of cooking oil). Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away (5-7 minutes).
Coat a 9-inch pie dish with non-stick spray. Place the squeeze-dried spinach in the bottom of the pie dish. Place the sautéed mushrooms on top of the spinach, followed by the crumbled feta.
In a medium bowl, whisk together the eggs, milk, and Parmesan. Season lightly with pepper. Pour the egg mixture over the vegetables and feta in the pie dish. Top with the shredded mozzarella.
Place the pie dish on a baking sheet for easy transfer in and out of the oven. Bake the crustless quiche for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.
NEED RECTANGLE MOULD
Honey lemon dressing
this light fritata is easy and delicious in your stomach, best eaten with nice chilli sauce n citrus salad on the side
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (193g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 82 (52%)|
|Amt Per Serving||% DV|
|Total Fat 9.1g||12 %|
|Saturated Fat 5.5g||27 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 30.3mg||9 %|
|Sodium 262.1mg||9 %|
|Potassium 322.4mg||8 %|
|Total Carbohydrate 10.9g||3 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 9.8g|
|Protein 9.4g||13 %|
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Calories per serving: 157
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