Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
746
Calories
39g
Protein
36g
Fat
69g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Bagel | 1 medium (89g) | 245 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Tomato | 1 medium (123g) | 22 |
| Olive | 1 large (4g) | 4 |
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 cup mayonnaise
- 1/4 cup chopped oil packed sun dried tomatoes
- 1/4 cup freshly shredded Parmesan cheese
- 1 can artichoke hearts (14 oz.) drained, rinsed, chopped
- 1 can pitted sliced ripe olives (2.25 oz.) drained
- 2 oz shredded Swiss cheese
- 1/4 tsp Italian seasoning
- 12 x plain or egg
- mini bagels split
- =
Directions
1
Heat oven to 350.
2
Combine all ingredients, except bagels, basil and oregano in medium bowl.
3
Spread 2 tablespoons artichoke mixture over cut surface of each bagel half.
4
Place on ungreased baking sheet. Bake for 9 - 12 minutes, or until filling is hot and cheese is melted.
5
Cut each bagel half in half. Serve warm garnished with basil and oregano if desired.
Recipe sourced from
fandom