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Italian Vegetable Custard

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)35.0118
Energy (kCal)441.94
Carbohydrates (g)30.3576
Total fats (g)20.9126
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 450. | 2. In a medium bowl, beat together eggs and the flour until smooth. | 3. Stir in squash, zucchini and 1/4 cup of the olives. | 4. Spread in a greased 8x8x2-inch baking dish or pan. | 5. Bake just until set, about 10 minutes. | 6. Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt. | 7. Sprinkle over baked squash mixture. | 8. Top evenly with tomato slices, remaining olives, onion slices and Monterey Jack cheese. | 9. Continue to bake until cheese is melted, about 4 minutes longer. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 4 286.0 1.44 25.12 19.02
    purpose flour 1/2 cup - - - -
    summer squash 2 cups shredded 48.26 9.8552 2.5654 0.6858
    zucchini 1 cup shredded 21.08 3.8564 1.5004 0.3968
    olive 1 can drained sliced divided ripe - - - -
    parmesan cheese 2 tablespoons grated 37.0 4.0 4.0 0.5
    basil leaf 1 teaspoon crushed - - - -
    garlic salt 1/2 teaspoon - - - -
    tomato 6 slices 21.6 4.668 1.056 0.24
    onion 1 sliced seperated 28.0 6.537999999999999 0.77 0.07
    monterey jack cheese 1/2 cup shredded - - - -

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



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