Directions:
- Preheat oven to 180 degrees Celsius.
- Fry the onion in the olive oil until golden and slightly crispy - about 10 minutes.
- Blanch the sliverbeet in boiling water for 2 minutes and set aside.
- In a bowl, combine the sliverbeet, ricotta and cornichons. Season to taste with salt and pepper.
- Seperate the eggs and beat the whites until they form stiff peaks.
- In a seperate bowl, whisk the egg yolks together then fold them into the beaten eggwhites.
- Lightly grease a 2-Litre oven-proof casserols dish. Pour in half the egg mixture, then the onions, capsicums and ricotta mixture.
- Top with remaining egg.
- Cook in the centre of the oven for 20-25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 253.11 Kcal (1060 kJ) | ||
| Calories from fat | 142.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.85g | 24% | |
|---|---|---|---|
| Cholesterol | 277.4mg | 92% | |
| Sodium | 250.87mg | 10% | |
| Potassium | 389.03mg | 8% | |
| Total Carbs | 10.93g | 4% | |
| Sugars | 5.06g | 20% | |
| Dietary Fiber | 2.5g | 10% | |
| Protein | 16.74g | 33% | |
| Vitamin C | 79.3mg | 132% | |
| Iron | 1.5mg | 8% | |
| Calcium | 180.1mg | 18% | |
| Amount Per 100 g | |||
| Calories | 100.48 Kcal (421 kJ) | ||
| Calories from fat | 56.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.29g | 24% | |
|---|---|---|---|
| Cholesterol | 110.12mg | 92% | |
| Sodium | 99.58mg | 10% | |
| Potassium | 154.43mg | 8% | |
| Total Carbs | 4.34g | 4% | |
| Sugars | 2.01g | 20% | |
| Dietary Fiber | 0.99g | 10% | |
| Protein | 6.64g | 33% | |
| Vitamin C | 31.5mg | 132% | |
| Iron | 0.6mg | 8% | |
| Calcium | 71.5mg | 18% | |
* 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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