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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Finely slice the garlic cloves and fry in 2 tbsp olive oil in a strong earthenware casserole dish. | 2. Cut the ham into cubes and add to the casserole dish - sauté for 5 mins over a low heat. | 3. Wash the asparagus pieces and remove any rough ends leaving only the tender shoots - cut these into pieces about 3 cms long and add to the casserole dish - sauté for a further 5 mins - season with salt. | 4. Add the peas to the casserole dish cover with a little water and simmer until the peas are almost cooked (5 mins or a little longer if using frozen peas). | 5. Finally break the eggs whole into the casserole dish and leave over the heat until the eggs are cooked. | ---------------------------------------------------------------------------

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
serrano ham	4	slices		-	-	-	-
green asparagus	4			-	-	-	-
pea	100			4116.0	739.9	274.4	19.6
garlic clove	2			-	-	-	-
olive oil				-	-	-	-
salt				-	-	-	-

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