1. Pre-heat oven to 180deg.C. Line a loaf tin with Glad Bake or grease well. 2. Heat olive oil in a pan and saute the mushrooms. Cut corn from the cob and add to the mushrooms and cook on low heat until corn has softened a little but is still sweet. Lastly, add the spinach and toss through the other vegetables until wilted. Remove from heat. 3. Break eggs into a mixing bowl and add cream. Beat with a whisk until well combined. Add vegetables and half the cheese and season well with salt and pepper. Spoon mixture into prepared tin and sprinkle over the remaining cheese. 4. Bake in the oven for about 45 minutes or until golden on top and cooked through. Remove and allow to rest for 10 minutes before unmoulding onto serving plate. Serve in slices with a crisp salad. Note: The mixture can be baked in muffin tins for individual serves. Instead of using the above amount of cream, half and half cream and milk can be used or evaporated milk can be substituted. Per serving: 1621 Calories (kcal); 154g Total Fat; (84% calories from fat); 44g Protein; 19g Carbohydrate; 1520mg Cholesterol; 501mg Sodium Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 28 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (2231g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2885 (77%)|
|Amt Per Serving||% DV|
|Total Fat 320.6g||427 %|
|Saturated Fat 151.3g||757 %|
|Monounsaturated Fat 108g|
|Polyunsanturated Fat 27.3g|
|Cholesterol 6965.2mg||2143 %|
|Sodium 2545.6mg||88 %|
|Potassium 3186.6mg||84 %|
|Total Carbohydrate 29.6g||9 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 26.3g|
|Protein 202.3g||289 %|
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Calories per serving: 3771
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