Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
424
Calories
14g
Protein
19g
Fat
52g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 1/2 lbs potatoes, such as red or Yukon gold, peeled and cut into large chunks
- about 3 1/2 cups vegetable stock (enough to cover the potatoes)
- salt and freshly ground black pepper
- 6 medium or 4 large onions, finely sliced
- 1 tablespoon olive oil
- 1 3/4 lbs fresh mushrooms, roughly chopped
- 4 large organic free-range eggs
- 1/2 cup fresh flat-leaf parsley, finely chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes