Estimated Nutrition (whole recipe, rough)
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Asparagus | 6 spears (90g) | 27 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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
- ½ ounce butter
- 1 onion peeled and chopped
- 1 clove garlic peeled and crushed
- 1 red pepper deseeded and sliced
- 4 ounces button mushrooms sliced
- 4 ounces fine asparagus tips
- 5 eggs beaten
- ¼ pint single cream
- 1 tablespoon chopped fresh mixed herbs
- 1 ounce Parmesan cheese finely grated
- 8 ounces cooked pasta knots
- ½ teaspoon salt
- 1 teaspoon freshly ground black pepper
Directions
Melt butter in a pan and fry onion, garlic and red pepper for 5 minutes.
Add mushrooms and asparagus and cook until tender stirring frequently.
Beat together eggs, cream and herbs then stir in cheese, pasta and seasoning.
Pour mixture into pan and cook over a medium heat stirring occasionally until bottom is set.
Place pan under a moderate grill for 2 minutes for top to set and brown.
Category:Cathy's Recipes
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