Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
256
Calories
16g
Protein
15g
Fat
14g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 400 g white cheese
- 150 g yellow cheese
- 2 hot peppers
- 2 sliced tomatoes
- 2 roasted bell peppers , chopped
- oregano , parsley or any other dry green spice
- 2 eggs
Directions
1
Take two small earthware pots with lids ("gyuveche" pots), add a layer of cheese, then a layer of peppers and tomatoes, then more cheese. Season with spices as you layer.
2
Bake for about 20 minutes or until the cheese is melted.
3
Break an egg on top of each dish, and cook until the egg is the consistency you like.
4
Serve with salad and beer. Enjoy!
Recipe sourced from
wikibooks