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Provencal Baked Eggs and Potatoes (Gluten Free)
THE HERITAGE COOK15Ingredients
40Minutes
390Calories
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Ingredients
US|METRIC
3 SERVINGS
- 1 Tbsp. butter (plus extra for the ramekins)
- 1/4 cup red onions (finely chopped)
- 1 garlic clove (medium, peeled and minced)
- 6 cremini mushrooms (medium, trimmed and sliced)
- 4 cups frozen potatoes (O'Brien, cubed hash browns, Ore-Ida brand is gluten-free, slightly thawed)
- 4 plum tomatoes (finely diced)
- 1 zucchini (small, trimmed and finely diced)
- 3 Tbsp. cream
- fine sea salt
- freshly ground black pepper
- 4 large eggs
- 4 Tbsp. cream
- fine sea salt
- freshly ground black pepper
- fresh thyme leaves (plus extra for serving)
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NutritionView More
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390Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories390Calories from Fat170 |
| % DAILY VALUE |
| Total Fat19g29% |
| Saturated Fat9g45% |
| Trans Fat |
| Cholesterol320mg107% |
| Sodium680mg28% |
| Potassium1550mg44% |
| Protein17g |
| Calories from Fat170 |
| % DAILY VALUE |
| Total Carbohydrate44g15% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A35% |
| Vitamin C120% |
| Calcium15% |
| Iron20% |
* 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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