Directions:
- Sautee onion in extra virgin olive oil.
- Add bell pepper and cook until it softens.
- Add lunchmeat and let it cook with the vegetables
- In a bowl beat the eggs, cheese, milk, salt and ground pepper.
- When the lunchmeat is cooked add it to the ingredients in the bowl, hot ingredients to cool ingredients, and mix.
- For better results, refrigerate overnight, or at least for 2 hours
- Preheat oven to 350° F
- Layer bread or pastry dough over greased glass baking-dish.
- Pour the content of the bowl
- Top with fresh parsley
- Cover the dish with foil and cook for about 40-45 minutes.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 445.21 Kcal (1864 kJ) | ||
| Calories from fat | 105.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.75g | 18% | |
|---|---|---|---|
| Cholesterol | 185mg | 62% | |
| Sodium | 1021.05mg | 43% | |
| Potassium | 293.44mg | 6% | |
| Total Carbs | 53.88g | 18% | |
| Sugars | 7.97g | 32% | |
| Dietary Fiber | 2.67g | 11% | |
| Protein | 29.45g | 59% | |
| Vitamin C | 15.3mg | 25% | |
| Vitamin A | 0.4mg | 12% | |
| Iron | 52.1mg | 290% | |
| Calcium | 247.8mg | 25% | |
| Amount Per 100 g | |||
| Calories | 164.14 Kcal (687 kJ) | ||
| Calories from fat | 38.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.33g | 18% | |
|---|---|---|---|
| Cholesterol | 68.2mg | 62% | |
| Sodium | 376.44mg | 43% | |
| Potassium | 108.19mg | 6% | |
| Total Carbs | 19.87g | 18% | |
| Sugars | 2.94g | 32% | |
| Dietary Fiber | 0.98g | 11% | |
| Protein | 10.86g | 59% | |
| Vitamin C | 5.6mg | 25% | |
| Vitamin A | 0.1mg | 12% | |
| Iron | 19.2mg | 290% | |
| Calcium | 91.4mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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