Makes 8 Servings
The recipe does not call for a crust. If you
are allowed the carbs, I suppose you could line
the pan with pie dough rolled out to fit.
I supose you could use poe crust sticks but I
think the ready-made (Round crusts) would be more
of a-pain-in-the- ass to make fit than just making
good ol' stir-and-roll from scratch.
If you wish, you could saute, with the sausage,
a small (Chopped) sweet pepper and/Or a sliced
green onion, or two, or a small, sliced, red onion.
4 oz. cream cheese, at room temperature
4 Lg eggs
1/3 C. Whipping cream
1/4 C Freshly grated Parmesan cheese
1 T. Minced fresh chives
1/2 tsp. minced garlic
1/2 tsp. dried Italian Spice
1 C. Shredded Asiago cheese.
(I've substituted Swiss--It works.)
2 C. Shredded full-fat mozzarella cheese
1/2 C. Tomato sauce
2 C Sliced mushrooms, sauteed
2 Italian sausages--Remove casing, crumble & cook
2 T. Ripe Olives--Rinse, drain well & slice.
Preheat the oven to 350°F (175°C).
Butter a 13 x 9-inch baking dish.
In a food processor, blend together the cream cheese
& eggs until smooth.
Add the cream, Parmesan, chives, garlic & Ital.. Spice.
Blend until smooth.
Scatter the Asiago and 1 cup of the mozzarella
in the prepared baking dish.
Pour the egg mixture over the cheese.
Bake for 30 minutes.
Spread with the tomato sauce.
Scatter the mushrooms & sausage over the top.
(And the green pepper & onion, if you are using those.)
Cover with the remaining 1 cup mozzarella.
Sprinkle with the olives.
Turn on the broiler and broil about 6 inches
from the heat until brown and bubbly.
Let sit for 5 minutes or so before cutting.
Per serving:
Effective carbohydrates: 3.5 g
Carbohydrates: 4 g
Fiber: 0.5 g
Protein: 16.3 g
Fat: 25g
Calories: 305
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