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Portuguese Frittata

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)66.1122
Energy (kCal)726.6548
Carbohydrates (g)13.6399
Total fats (g)45.9357
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-Heat oven to 350°F. | 2. In a bowl whisk together eggs, cream, 1-teaspoon salt and 1-teaspoon pepper. | 3. Melt butter in a 8 inch cast iron skillet, add sausage and saute 3-5 minutes. Add potatoes, peppers, onions, Hungarian Paprika, salt and pepper. Saute until vegetables 2-3 minutes. | 4. Pour eggs into skillet, add 1/4 cup Casteloes Cheese and spread evenly over the skillet. | 5. Place skillet on a sheet pan and bake frittata for 15-minutes. Add 1/4 cup Casteloes Cheese and bake 5-minutes. Remove from oven, let cool for 5- minutes, slice and serve on a warm plates. | 6. Garnish with a sliced Navel Orange or fresh fruit. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    extra large egg 8 201.7338 0.0 44.8801 1.1333
    heavy cream 2 tablespoons 102.0 0.8220000000000001 0.852 10.824000000000002
    butter 2 tablespoons unsalted 171.0 7.857 5.343 14.4
    linguica sausage 1/2 lb Sliced 201.7338 0.0 44.8801 1.1333
    yukon gold potato 1 1/2 1/2 Diced 201.7338 0.0 44.8801 1.1333
    red bell pepper 3/4 cup Diced 201.7338 0.0 44.8801 1.1333
    serrano pepper 1 tablespoon Diced 2.1 0.4397 0.1142 0.0289
    maui onion 1/2 cup Diced 201.7338 0.0 44.8801 1.1333
    hungarian paprika 2 tablespoons 201.7338 0.0 44.8801 1.1333
    black pepper 2 teaspoons ground 11.546 2.9417 0.4779 0.15
    fine sea salt 2 teaspoons 201.7338 0.0 44.8801 1.1333
    cheese 1/2 cup Grated 238.275 1.5795 14.445 19.3995
    navel orange 1 Sliced - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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