Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
979
Calories
44g
Protein
36g
Fat
115g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Beet | 1/2 cup (85g) | 35 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| 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 tablespoon unsalted butter, plus extra for the pan
- 12 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 pound beet greens cleaned, stemmed, and roughly chopped
- 1/2 teaspoon kosher salt, plus additional to taste
- Freshly ground black pepper, to taste
- 4 large eggs, lightly, beaten
- 1 cup ricotta cheese
- 1 ounce Parmesan cheese, freshly grated or ground
- 2 ounces butter crackers, crumbled
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes