Egg and Avocado Casserole

4 servings

Ingredients

avocado, quartered
eggs
125ml pancetta, diced ½ cup
  Ground pepper, to taste  
  Sea salt, to taste  
green onion, sliced
10 cherry tomatoes, quartered 10
125ml grated Parmesan ½ cup
15ml butter 1 tbsp

Instructions

Step 1
Melt butter in a non-stick pan over medium heat and brown diced pancetta for 8 minutes.

Step 2
Add avocado quarters and eggs and cook until done.

Step 3
Season with salt and pepper.

Step 4
Garnish with tomatoes, onions, and Parmesan before serving.

Nutrition & Notes

Nutrition Information
Valeur nutritive
Per serving
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories 314
37%
Fat / Lipides 24.3g
Saturated / saturés 8.6g
+ Trans / trans .3g
Cholesterol / Cholestérol 280mg
25%
Sodium / Sodium 592mg
2%
Carbohydrates / Glucides 6.3g
13%
Fiber / Fibres 3.2g
Sugars / Sucres 1.9g
Protein Protéines 18.3g
21%
Vitamin A / Vitamine A
13%
Vitamin C / Vitamine C
16%
Calcium / Calcium
11%
Iron / Fer