Tasty salad
Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.
Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 4 | ||
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Calories: 581 | ||
Calories from Fat: 401 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.6g | 59 % | |
Saturated Fat 13.7g | 68 % | |
Monounsaturated Fat 22.9g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 564mg | 174 % | |
Sodium 995.9mg | 34 % | |
Potassium 817.2mg | 22 % | |
Total Carbohydrate 14.6g | 4 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 9.4g | ||
Protein 35.3g | 50 % | |
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: 581
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