Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
766
Calories
31g
Protein
48g
Fat
57g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Watercress | 1 cup (34g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3/4 lb. thin asparagus
- 3 to 4 Tbs. olive oil
- 2 large green onions, chopped
- 6 to 8 small red potatoes, unpeeled, cut into
- slices 1/8 inch thick
- 1 tsp. salt, plus pinch of salt
- 1/2 tsp. chopped fresh tarragon
- Freshly ground pepper, to taste
- 2 Tbs. snipped fresh chives, plus chive blossoms
- for garnish (optional)
- 3 Tbs. unsalted butter
- 11 eggs
- 1/3 cup grated Parmigiano-Reggiano cheese
- About 1/2 cup shredded Swiss cheese
- 1 bunch watercress, tough stems removed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes