Calories
192 cals
Fat
11 g
Saturated Fat
4 g
Polyunsaturated Fat
1 g
Monounsaturated Fat
4 g
Carbohydrates
13 g
Sugar
2 g
Fiber
3 g
Protein
12 g
Sodium
455 mg
I find a well-seasoned, oven-safe, cast iron skillet about 1½-inches deep works best, but if you don’t have one, use an 8-inch cake pan (not spring-form) lined on the bottom with parchment paper.
For this kind of dish, butter tends to have better non-stick qualities than olive oil.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.