Per serving: without fillings; 1/2 of recipe
- Calories 193
- Total Fat 14 g
- Saturated fat 6 g
- Polyunsaturated fat 2 g
- Monounsaturated fat 5 g
- Cholesterol 385 mg
- Sodium 157 mg
- Carbohydrates 2 g
- Dietary Fiber 0 g
- Protein 14 g
- Vitamin A 721 IU
- Vitamin D 99.8 IU
- Folate 49 mcg
- Calcium 96.1 mg
- Iron 1.9 mg
- Choline 257.1 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.