Preheat oven to 350°F.
In a bowl, mix together the eggs, the flour, the yeast and pepper with a whisk.
Slowly drizzle in the olive oil and then add the milk. Fold in Pesto Genovese. Pour half of the mixture in a baking tin, add the diced olives and the feta cheese, and cover with the remaining mixture. Sprinkle with Parmigiano Reggiano.
Bake for 45 minutes at 350°F or until firm. Serve immediately with a side salad, dressed with your favorite combination of O&CO. oil and vinegar.
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|Serving Size: 1 Serving (320g)|
|Recipe Makes: Servings|
|Calories from Fat: 272 (34%)|
|Amt Per Serving||% DV|
|Total Fat 30.2g||40 %|
|Saturated Fat 15.5g||77 %|
|Monounsaturated Fat 8.6g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 625.1mg||192 %|
|Sodium 1024mg||35 %|
|Potassium 343.8mg||9 %|
|Total Carbohydrate 89.9g||26 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 86.9g|
|Protein 38.9g||56 %|
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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: 796
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