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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (118g) Recipe makes 9 servings The following items or measurements are not included below: 1/2 teaspoon seasoning salt |
||
| Calories 234 | ||
| Calories from Fat 162 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.1g | 27% | |
| Saturated Fat 3.8g | 18% | |
| Monounsaturated Fat 5.8g | ||
| Polyunsaturated Fat 7.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 99mg | 33% | |
| Sodium 292mg | 12% | |
| Potassium 222mg | 6% | |
| Total Carbohydrate 11.8g | 3% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 3.1g | ||
| Protein 6.8g | 13% | |
Brunch in a Cast Iron Skillet: Oysters, Tasso, Bacon and Grits
Bacon, Egg and Cheese Stuffed Crepes with Leeks and Tomato
From: Jules211
On Jan 16, 2009
Made this for my turn @ snack day @work. Everyone enjoyed it. I added shredded chedder to it. I don't know why didn't even notice it there. It was very flavorfull. When i make this in the summer because i know i will i'm thinking diced seeded tomatoes on top? How yummy.... My manager said she wouldn't have know there was zucchini in it if i didn't tell her. I used red onion and roasted garlic. Thanks for this keeper Happy cooking
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