In a skillet heat oil and cook bell pepper, onion and garlic until tender; set aside to cool. In a large bowl whisk eggs and cream until combined; stir in sauteed vegetables and remaining ingredients, season with spices, salt and pepper. Pour egg mixture into tart shell and bake 30 minutes or until custard is firm to the touch. Cool briefly before cutting. Serve with Pico de Gallo alongside, sprinkled with corn kernels and cilantro. Yield: 8 serving Recipe By :ESSENCE OF EMERIL SHOW #EE082 Posted to MC-Recipe Digest V1 #277 Date: Mon, 04 Nov 1996 09:07:11 -0500 From: Rowaan
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|Serving Size: 1 Serving (1668g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2496 (74%)|
|Amt Per Serving||% DV|
|Total Fat 277.3g||370 %|
|Saturated Fat 136.9g||685 %|
|Monounsaturated Fat 92.7g|
|Polyunsanturated Fat 22.1g|
|Cholesterol 4791mg||1474 %|
|Sodium 3236.9mg||112 %|
|Potassium 1973mg||52 %|
|Total Carbohydrate 29.2g||9 %|
|Dietary Fiber 1.9g||8 %|
|Sugars, other 27.3g|
|Protein 197.7g||282 %|
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Calories per serving: 3378
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