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Mexican Egg Tarts

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)57.3325
Energy (kCal)1051.5265
Carbohydrates (g)137.4877
Total fats (g)32.0118
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 180°C Brush six 185ml (3/4-cup) capacity Texas muffin pans with oil to lightly grease. | 2. Using a saucer as a guide, cut six 14cm-diameter discs from the pastry. Line the muffin pans with pastry. | 3. Combine the corn, tomato, capsicum, shallot and cheddar in a bowl. Season with salt, and chilli powder, if desired. Divide corn mixture among pastry cases. Make a well in the centre of the corn mixture. | 4. Break an egg into each pastry case. Bake for 20 minutes. Set aside in the pan to cool slightly before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    olive oil - - - -
    shortcrust pastry 3 sheets ready-rolled - - - -
    corn kernel 1 can drained 276.9265 54.6877 7.6525 3.0018
    grape tomato 100 quartered - - - -
    red capsicum 1/2 deseeded chopped - - - -
    shallot 3 trimmed sliced 345.6 80.64 12.0 0.48
    cheddar cheese 40 grated - - - -
    mexican chili powder 1/4 teaspoon - - - -
    egg 6 429.0 2.16 37.68 28.53

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



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