This bread and egg dish is an ideal recipe for a brunch, since most of the preparation can be done one day ahead.
2 tsp | butter, unsalted | 9 g | |
1 | shallots, finely chopped | 40 g | |
12 | button (white) mushrooms, thinly sliced crosswise | 170 g | |
10 | asparagus, average size | 200 g | |
2 tbsp | olive oil | 30 mL | |
5 slices | bread, whole wheat, stale, cut into 2 cm pieces | 180 g | |
100 g | ham, cut into small pieces | 3/4 slice | |
4 | eggs size large | ||
1 1/2 cup | milk, partly skimmed, 2% | 375 mL | |
2 tsp | dried oregano | 2 g | |
1 1/2 tbsp | Dijon mustard | 24 g | |
1/2 cup | Parmesan cheese, grated | 26 g | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
aluminum foil |
Cook the vegetables:
Assemble:
Bake:
per 1 serving (310 g)
Amount % Daily Value |
Calories 370 |
Fat 18 g 27 % |
Saturated
5.9 g
30 % |
Cholesterol 250 mg |
Sodium 880 mg 37 % |
Carbohydrate 31 g 10 % |
Fibre 4 g 18 % |
Sugars 15 g |
Net Carbs 27 g |
Protein 23 g |
Vitamin A 23 % |
Vitamin C 6 % |
Calcium 26 % |
Iron 29 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | ½ |
Milk and Alternatives | ½ |
Meat and Alternatives | 1 ½ |
Fats | 1 ½ |