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Chef Cheryl Tate: "Nice straightforward recipe to use all these cher…" Read More
7Ingredients
55Minutes
220Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup milk
- 3 eggs
- 2 Tbsp. pesto (or basil pureed in oil)
- 1/4 tsp. salt
- 70 grams millet flour (Or brown rice flour or other GF flour - or whole wheat flour, if not gluten free.)
- butter (for baking dish)
- 1 cup cherry tomatoes
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat110 |
| % DAILY VALUE |
| Total Fat12g18% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol180mg60% |
| Sodium290mg12% |
| Potassium380mg11% |
| Protein11g |
| Calories from Fat110 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber2g8% |
| Sugars6g |
| Vitamin A15% |
| Vitamin C10% |
| Calcium15% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Chef Cheryl Tate 4 years ago
Nice straightforward recipe to use all these cherry tomatoes. I had some asparagus I tossed in also. My friends enjoyed the rich texture.