Photo: Elle Hughes
Estimated Nutrition (whole recipe, rough)
601
Calories
18g
Protein
48g
Fat
26g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 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
- 1 tablespoon canola oil or butter, melted
- 12 eggs
- ½ cup fat-free (skim) milk
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1½ teaspoons chopped fresh or ½ teaspoon dried dill weed
- 1 cup chopped cooked crabmeat or imitation crabmeat
- 1 package (8 ounces) reduced-fat cream cheese (Neufchatel), cut into ½-inch cubes
- 2 medium green onions, sliced (2 tablespoons)
- paprika
Directions
1
Pour oil into square baking dish, 8x8x2 inches; tilt dish to coat bottom.
2
In a large bowl, beat eggs, milk, salt, white pepper and dill weed with fork or wire whisk until well mixed.
3
Stir in crabmeat, cream cheese and onions.
4
Pour into baking dish.
5
Cover and refrigerate minimum 4 hours, but no longer than 24 hours.
6
Heat oven to 350°F.
7
Sprinkle paprika over egg mixture.
8
Bake uncovered 45 to 50 minutes or until center is set.
Recipe sourced from
fandom