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13Ingredients
30Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 Tbsp. butter (or use oil)
- 2 scallions (sliced)
- 1 sweet potato (large, peeled and sliced up into 1/16th of an inch thick slices)
- 1 bunch asparagus tips
- 4 sun dried tomatoes (sliced)
- 8 eggs
- 2 Tbsp. milk (any type and any fat concentration)
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper (fresh)
- 1 pinch red pepper flakes (optional)
- 1 cup kale (chopped fresh)
- 2 Tbsp. fresh basil (sliced)
- 1 Tbsp. fresh parsley (minced)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat5g25% |
| Trans Fat |
| Cholesterol430mg143% |
| Sodium550mg23% |
| Potassium580mg17% |
| Protein16g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate14g5% |
| Dietary Fiber3g12% |
| Sugars6g |
| Vitamin A150% |
| Vitamin C35% |
| Calcium10% |
| Iron25% |
* 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)
Ash 7 years ago
Sooo good!! I made some modifications of course, I sautéed the veggies much longer than 5 minutes in coconut oil and with pink salt. And the time in the oven was much more than 8 minutes - more like 16. They were still totally wet inside and I can't serve raw egg to my kids. But it was a great dinner considering I had hardly any food in the house! My 15 month old devoured !