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Sformato di Uova ( Egg Casserole) copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
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Ingredients
- 4 eggs
- handful of chopped parsley leaves
- 2 tblsps flour
- 1 tblsp butter
- 3 tblsps parmigiano-reggiano cheese grated
- pinch of nutmeg
- 2 tblsps breadcrumbs
- pinch of salt
- pinch of black pepper
- 4 carrots
- 2 cups milk
Directions
- Wash and peel carrots. Boil. When soft, drain and mash. Place in bowl, add in butter, flour. Blend. Warm milk. Add into carrot mixture, a little at a time. Place in suacepan over low heat add in parmigiano-reggiano cheese, parsley, black pepper ,salt, nutmeg, egg yolks..stir and cook for 15 minutes over low heat.
- Whip egg whites till stiff. remove carrot mixture from heat. Gently fold in egg whites. Butter a casserole dish, sprinkle in breadcrumbs, place in mixture, Place casserole into a pan of water to make a bain-marie. Cook for 30-40 minutes in an oven preheated to 350 degrees, Serve with a plain tomato sauce or a meat sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 927g | |
| Calories 856 | |
| Calories from Fat 423 | 49% |
| Total Fat 47.4g | 59% |
| Saturated Fat 23.17g | 93% |
| Trans Fat 0.0g | |
| Cholesterol 824mg | 275% |
| Sodium 928mg | 39% |
| Potassium 1682mg | 48% |
| Total Carbs 65.99g | 18% |
| Dietary Fiber 7.2g | 24% |
| Sugars 38.21g | 25% |
| Protein 43.45g | 70% |
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