Scalloped Eggs and Onions
|Thinly sliced onions||2 Cup (32 tbs)|
|Melted butter/Margarine / fat / salad oil||2 Tablespoon|
|Salt||1 1⁄4 Teaspoon|
|Bottled milk/3/4 cup evaporated milk and 3/4 cup water||1 1⁄2 Cup (24 tbs)|
Cook onions, covered, in the butter until tender, but not brown.
Add salt and pepper to eggs; beat light; add milk.
Arrange the onions in the bottom of a 1 1/2 qt greased or oiled casserole; cover with the egg mixture; set in pan of warm water; bake in moderate oven of 350°F 50 min., or until set.
Serving size: Complete recipe
Calories 937 Calories from Fat 583
% Daily Value*
Total Fat 65 g100.6%
Saturated Fat 31.1 g155.6%
Trans Fat 0 g
Cholesterol 1367.3 mg455.8%
Sodium 2993 mg124.7%
Total Carbohydrates 41 g13.7%
Dietary Fiber 3.8 g15.3%
Sugars 29.7 g
Protein 51 g102.8%
Vitamin A 51.2% Vitamin C 27.6%
Calcium 60.2% Iron 33.8%
*Based on a 2000 Calorie diet