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Add a photoServings: 4
Ingredients
- 3 x Large eggs, beaten
- 1 tsp Parsley
- 2 Tbsp. Roamano cheese
- 1 bn Cardoon
- 1 x Garlic clove Salt/pepper
Directions
- Clean and wash cardoon thoroughly, cut into 2" pcs. Boil till tender, drain well.
- Put extra virgin olive oil in fry pan, add in 1 clove garlic and saute/fry for a few min, remove garlic. Add in cardoon and sate about 10 min. Mix Large eggs, parsley and cheese. Pour mix over cardoon. Fry as an omelet, then flip, using a round dinner plate to brown on other side. Cut in wedges. Serve with crusty Italian bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 4 servings | |
| Calories 57 | |
| Calories from Fat 33 | 58% |
| Total Fat 3.7g | 5% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 89mg | 4% |
| Potassium 138mg | 4% |
| Total Carbs 1.19g | 0% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.29g | 0% |
| Protein 4.81g | 8% |
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