Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
203
Calories
11g
Protein
7g
Fat
29g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| 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
- 1/2 cup stewed tomato from which the juice has been drained 1 tablespn
- 1 cup mashed carrot 1/2 cup corn 1/2 cup stewed tomato from which the juice has
- 1/2 cup corn 1/2 cup stewed tomato from which the juice has been drained 1 table
- 1 tablespn
- 2 eggs salt chopped parsley mix all ingredients
- salt
- parsley
Directions
1
1 cup mashed carrot ½ cup corn ½ cup stewed tomato from which the juice has been drained 1 tablespn. chopped onion 2 eggs salt chopped parsley
2
Mix all ingredients, beating eggs slightly, turn into baking dish, sprinkle with crumbs and parsley. Bake until firm in the center.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg