Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
416
Calories
20g
Protein
27g
Fat
30g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- Juice of 1 lemon
- 8 baby artichokes, each about 2 oz.
- Fine sea salt and freshly ground pepper, to taste
- 2 Tbs. unsalted butter
- 2 cups thinly sliced leeks, white and pale
- green parts only (2 to 3 medium leeks)
- 6 eggs
- 1⁄4 cup grated Parmigiano-Reggiano cheese
- 2 Tbs. minced fresh flat-leaf parsley
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