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Spanish Egg Casserole

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)12.2483
Energy (kCal)1244.0238
Carbohydrates (g)249.6143
Total fats (g)22.5037
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook Noodles in lightly salted water until tender. | 2. Drain and spray with cold water. | 3. In large pan sauté onions and peppers in 3 Tblsp Butter – about 5 minutes. | 4. Add tomatoes and simmer 10 minutes. | 5. Add cheese, green peppers and sliced olives. | 6. In separate bowl, melt butter and blend in flour and salt. | 7. Stir butter/flour mixture in tomato mixture and cook until thick. | 8. Place half the cooked noodles in bottom of 2-qt. | 9. Casserole; slice 3 eggs and place on top of noodles; top with half the mixture. | 10. Repeat layers. | 11. Bake in pre-heated 350° oven for 25-30 minutes. | 12. Let cool 10 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    noodle 8 ounces 796.0538 195.2486 0.3629 0.1361
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    green pepper 1/2 cup chopped 14.9 3.4568 0.6407 0.1267
    green olive 1/4 cup sliced - - - -
    butter 3 tablespoons 256.5 11.7855 8.0145 21.6
    tomato 2 1/2 - 3 cups diced 0.0 0.0 0.0 0.0
    american cheese 1 cup shredded - - - -
    butter 1/4 cup melted 256.5 11.7855 8.0145 21.6
    salt 1/2 teaspoon - - - -
    flour 1/4 cup 144.57 31.6514 2.3502 0.5609
    hard egg 6 sliced boiled - - - -

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



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