Estimated Nutrition (whole recipe, rough)
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
| Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Basil | 5 leaves fresh (2.5g) | 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
- 1 loaf sour dough bread
- 3 tablespoons soft butter
- 2 tablespoons olive oil
- ½ cup white mushrooms, sliced
- ½ cup red onion, sliced
- 2 cups spinach
- salt and pepper
- ½ cup goat cheese
- ½ cup provolone cheese, grated
- 1 jar roasted peppers, drained
- ½ cup marinated artichokes
- ½ cup black olives, pitted
- 2 tablespoons sun dried tomatoes
- 1 tablespoon Dijon mustard
- 3 eggs
- 2 cups milk
- ¼ chopped fresh Italian herbs such as basil, oregano, thyme
Directions
Butter bread and cut into ½ inch pieces.
In a sauté pan add olive oil.
Add mushrooms and onions and sauté until most of the liquid has dissipated.
Add spinach, remove from heat and season with salt and pepper.
Mix provolone and goat cheese together in a bowl.
Reserve 3 tbsps of cheese mixture.
Add peppers, artichokes and olives and fold together.
In a medium bowl whisk together eggs, milk, herbs, salt and pepper.
In a 9 inch baking dish layer bread along the bottom and top with the cheese and vegetable mixture.
Repeat each one more time and top with a sprinkle of remaining cheese.
Pour egg mixture evenly over the top and sprinkle with reserved cheese mixture.
Bake in the preheated oven for 30 –35 minutes or until golden brown and slightly firm.
Category:Brunch Recipes
Category:Italian Vegetarian
Category:Sourdough bread Recipes
Category:Spinach Recipes
Category:Goat cheese Recipes
Category:Provolone Recipes
Category:White mushroom Recipes
Category:Egg Recipes
Category:Sun-dried tomato Recipes