Directions:
- Preheat oven to 425F.
- Add vegetables to a pot of boiling water, bring back to a boil and cook for 3 minutes.
- Drain.
- Reserve 2 tbsp cheese.
- Stir the remaining cheese into sour cream.
- Mix in eggs.
- Season to taste with pepper.
- Mix in the vegetables and transfer to a greased shallow ovenproof dish.
- Mix pretzels with reserved cheese and nuts.
- Scatter over veggie mixture.
- Bake on the top shelf of the oven for 12-15 minutes or until golden and slightly puffed.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 444.9 Kcal (1863 kJ) | ||
| Calories from fat | 162.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18g | 28% | |
|---|---|---|---|
| Cholesterol | 117.75mg | 39% | |
| Sodium | 595.56mg | 25% | |
| Potassium | 576.29mg | 12% | |
| Total Carbs | 58.14g | 19% | |
| Sugars | 0.14g | 1% | |
| Dietary Fiber | 8.05g | 32% | |
| Protein | 17.75g | 36% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 4.1mg | 23% | |
| Calcium | 246.3mg | 25% | |
| Amount Per 100 g | |||
| Calories | 136.53 Kcal (572 kJ) | ||
| Calories from fat | 49.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.52g | 28% | |
|---|---|---|---|
| Cholesterol | 36.13mg | 39% | |
| Sodium | 182.76mg | 25% | |
| Potassium | 176.85mg | 12% | |
| Total Carbs | 17.84g | 19% | |
| Sugars | 0.04g | 1% | |
| Dietary Fiber | 2.47g | 32% | |
| Protein | 5.45g | 36% | |
| Vitamin C | 5.5mg | 30% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 1.3mg | 23% | |
| Calcium | 75.6mg | 25% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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