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Peppered Eggs Recipe
|Onion||1 Medium, thinly sliced|
|Red pepper||1 , cored, seeded and sliced|
|Green beans||8 Ounce, sliced (225 Gram)|
Serving size: Complete recipe
Calories 792 Calories from Fat 374
% Daily Value*
Total Fat 42 g63.9%
Saturated Fat 13.1 g65.4%
Trans Fat 0 g
Cholesterol 1694.8 mg
Sodium 995.6 mg41.5%
Total Carbohydrates 48 g16.1%
Dietary Fiber 14.2 g56.8%
Sugars 21.9 g
Protein 59 g118.1%
Vitamin A 118.8% Vitamin C 294.4%
Calcium 30.2% Iron 46.2%
*Based on a 2000 Calorie diet
Bring to the boil and simmer until the vegetables are just tender.
Drain well and spread out in a buttered baking dish.
Beat the eggs with the milk, salt and pepper and pour over the vegetables.
Bake in a preheated moderately hot oven (190°C/375°F, Gas Mark 5) for 25 minutes or until the egg mixture is set.
Serve hot, cut into wedges.