Try this Cast Iron Egg Bake recipe, or contribute your own.
Suggest a better description1. Heat olive oil in medium cast iron skillet.
2. Sautee sliced onions until lightly browned, set aside.
3. Beat eggs and yogurt together; pour into skillet.
4. Top with onions, mushrooms, bell peppers, herbs and pepper.
5. Cover and cook on medium-low heat for 20 minutes or until set.
6. Uncover and simmer another 5 to 10 minutes until liquid is absorbed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (376g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 325 | ||
Calories from Fat: 149 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.5g | 22 % | |
Saturated Fat 5.3g | 26 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 431.5mg | 133 % | |
Sodium 209.7mg | 7 % | |
Potassium 449.1mg | 12 % | |
Total Carbohydrate 15.9g | 5 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 13.3g | ||
Protein 29g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 325
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