| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
Nutrition Facts (per serving)
| Calories | 236 |
| Fat | 14g |
| Carbs | 13g |
| Protein | 15g |
Nutrition Facts
Servings Per Recipe 6
Calories 236
| % Daily Value * | |
| Total Fat 14g | 18% |
| Saturated Fat 6g | 28% |
| Cholesterol 304mg | 101% |
| Sodium 449mg | 20% |
| Total Carbohydrate 13g | 5% |
| Dietary Fiber 3g | 9% |
| Total Sugars 3g | |
| Protein 15g | 30% |
| Vitamin C 24mg | 27% |
| Calcium 207mg | 16% |
| Iron 2mg | 12% |
| Potassium 333mg | 7% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- S’Mores in a Bag
Ingredients
- 6 duck eggs
- half cup shredded Parmesan cheese
- 1/4 cup half-and-1/2 cream
- 1/four cup ricotta cheese
- 2 tablespoons prepared pesto, plus extra for garnish
- 1 teaspoon clean thyme leaves
- half teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound frozen mixed carrots, broccoli, zucchini, and cauliflower (consisting of Normandy® combination)
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 4 oz. Leftover cooked spaghetti pasta
Directions
Preheat the oven to four hundred levels F (two hundred degrees C).
Whisk eggs, Parmesan cheese, half of and half, ricotta, pesto, thyme, salt, and pepper collectively in a large bowl.
Place vegetables in a microwave-secure bowl; cook dinner on High in the microwave till thawed, four to five mins. Drain properly.
Melt butter in an ovenproof nonstick skillet. Add garlic and saute till aromatic, approximately 1 minute. Add steamed greens, and toss to coat.
Pour half of egg combination into the skillet. Toss cooked spaghetti with final egg aggregate. Pour egg-lined pasta into the skillet. Cook 5 mins.
Bake in the skillet within the preheated oven until eggs are company, approximately 25 mins. Remove, cut into wedges, and serve with extra pesto if preferred.