Photo: Markus Spiske
Asparagus, sundried tomato & olive loaf
9 ingredients
25 min + 40 min
CUTS INTO 10 SLICES
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Spring flavour in every bite of this savoury bake
Estimated Nutrition (whole recipe, rough)
858
Calories
32g
Protein
29g
Fat
119g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Tomato | 1 medium (123g) | 22 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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
- 100ml olive oil , plus extra for greasing
- 250g asparagus spears , each cut into 3 pieces
- 200g self-raising flour
- 1 tbsp thyme leaves
- 3 large eggs , lightly beaten
- 100ml milk
- handful pitted black olives
- 100g sundried tomatoes , roughly chopped
- 100g Gruyère or Beaufort, grated
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes