RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	38.538
Energy (kCal)	435.9
Carbohydrates (g)	3.249
Total fats (g)	28.647
Fatty acids, total saturated 20:0 (g)	0.0090
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1854
Fatty acids, total polyunsaturated 17:1 (g)	0.0360
Fatty acids, total trans-monoenoic (g)	0.0780
Fatty acids, total saturated 20:4 undifferentiated (g)	0.5640
Fatty acids, total saturated 4:0 (g)	0.0120
Fatty acids, total trans (g)	0.1140
Riboflavin (mg)	1.4277
Tocopherol, beta (mg)	0.0300
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0210
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.4342
Tocopherol, delta (mg)	0.1800
Arginine (g)	2.5086
Proline (g)	1.5696
Fatty acids, total polyunsaturated 18:1 t (g)	0.0690
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1430
Adjusted Protein (g)	0.0000
Cystine (g)	0.8265
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	92.4000
Copper, Cu (mg)	0.2550
Maltose (g)	0.0000
Zinc, Zn (mg)	4.0290
Total lipid (fat) (g)	28.6470
Vitamin K (phylloquinone) (g)	145.7700
Cholesterol (mg)	1116.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1080
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.7000
Folate, total (g)	199.2000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0660
Vitamin A, IU (IU)	4433.1000
Energy (kcal)	435.9000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6045
Fatty acids, total saturated 14:1 (g)	0.0210
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.1559
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.2360
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1800
Vitamin C, total ascorbic acid (mg)	8.4300
Lutein + zeaxanthin (g)	5168.4000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1740
Vitamin B-12, added (g)	0.0000
Valine (g)	2.6223
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	59.7000
Fatty acids, total saturated 16:0 (g)	6.7077
Carbohydrate, by difference (g)	3.2490
Vitamin D (IU)	246.0000
Fructose (g)	0.0450
Fluoride, F (g)	3.3000
Aspartic acid (g)	4.0590
Tyrosine (g)	1.5294
Potassium, K (mg)	581.4000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	620.7000
Serine (g)	2.9442
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.0787
Fatty acids, total trans-polyenoic 22:4 (g)	0.0390
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0120
Fatty acids, total saturated 14:0 (g)	0.1020
Histidine (g)	0.9462
Isoleucine (g)	2.0571
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0360
Niacin (mg)	0.4422
Water (g)	255.8700
Fatty acids, total saturated 8:0 (g)	0.0120
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0540
Carotene, beta (g)	1687.8000
Sodium, Na (mg)	449.7000
Iron, Fe (mg)	6.0630
Energy (kJ)	1826.1000
Ash (g)	3.6960
Caffeine (mg)	0.0000
Glycine (g)	1.3362
Fatty acids, total trans-polyenoic (g)	0.0360
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0360
Fatty acids, total saturated 18:2 undifferentiated (g)	4.6728
Fatty acids, total polyunsaturated (g)	5.7825
Vitamin E (alpha-tocopherol) (mg)	3.7590
Sucrose (g)	0.0210
Vitamin B-6 (mg)	0.5685
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	6.0000
Vitamin D3 (cholecalciferol) (g)	6.0000
Lysine (g)	2.7882
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0690
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	4.6185
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0240
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.1434
Folate, food (g)	199.2000
Fatty acids, total saturated 20:1 (g)	0.0810
Fatty acids, total monounsaturated (g)	10.9770
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.5930
Fatty acids, total polyunsaturated 16:1 t (g)	0.0090
Fatty acids, total polyunsaturated 17:0 (g)	0.0660
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.3000
Choline, total (mg)	887.1900
Fatty acids, total polyunsaturated 16:1 c (g)	0.5940
Fatty acids, total saturated (g)	9.3969
Vitamin B-12 (g)	2.6700
Calcium, Ca (mg)	197.7000
Fatty acids, total saturated 10:0 (g)	0.0180
Galactose (g)	0.0300
Tocotrienol, gamma (mg)	0.0300
Alanine (g)	2.2476
Glutamic acid (g)	5.1219
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0030
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	480.0000
Leucine (g)	3.3249
Folate, DFE (g)	199.2000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0360
Fiber, total dietary (g)	0.6600
Tryptophan (g)	0.5127
Threonine (g)	1.7046
Fatty acids, total polyunsaturated 18:1 c (g)	10.1640
Manganese, Mn (mg)	0.3531
Protein (g)	38.5380
Cryptoxanthin, beta (g)	27.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	10.2345
Betaine (mg)	31.6800
Phosphorus, P (mg)	608.7000
Tocopherol, gamma (mg)	1.5540

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Preheat the oven to 350 degrees. | 2. Lightly spray a 6 cup muffin tin. | 3. Line the muffin cups with the prosciutto slices, pressing the prosciutto into the bottom and sides of each cup (the prosciutto slices will overlap each other on top of the tin). | 4. Crack 1 egg into each cup. | 5. Sprinkle the spinach over the eggs, then the Cheddar cheese, dividing them evenly. | 6. Top each serving with 4 tomato halves and season with salt and pepper. Bake the pies for 18 to 20 minutes, until the egg whites are firm and the yolks are starting to set but are still soft in the center. Timing might vary due to oven differences and preferences. | 7. Set them aside to cool for about 5 minutes. | 8. Run a knife around the edges of each cup to loosen, then lift the pies out of the tin. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
prosciutto	6	slices	sliced	-	-	-	-
egg	6			429.0	2.16	37.68	28.53
spinach	1	cup	chopped	6.9	1.089	0.858	0.11699999999999999
cheddar cheese	1/4	cup	shredded	-	-	-	-
cherry tomato	12	halved		-	-	-	-
sea salt				-	-	-	-
black pepper				-	-	-	-

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

Cooking in progress....

Prosciutto, Spinach, and Egg Pies