Eggs with Olives and Cheese

Name: Eggs with Olives and Cheese
Ingredients: 4 eggs; 3 tablespoons olive oil; 2 ounces Provolone cheese; salt and pepper to taste; 12 large ripe Italian olives

From Waldensian cookery, 1957

Serves two.

Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

488Calories

39 gProtein

3 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories488 kcal

Protein39 g

Carbohydrates2.8 g

Fiber0 g

Sugars0.7 g

Total Fat35 g

Saturated Fat22 g

Monounsaturated Fat39 g

Polyunsaturated Fat7.5 g

Omega-30.3 g

Cholesterol792 mg

Sodium625 mg

Potassium330 mg

Calcium537 mg

Iron3.5 mg

Magnesium41 mg

Phosphorus676 mg

Zinc4.8 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water176 g

As published

This recipe was extracted from Waldensian cookery (1957), page 28. The excerpt below is the record exactly as published.

EGGS WITH OLIVES AND CHEESE 4 eggs 3 tablespoons olive oil 2 ounces Provolone cheese salt and pepper to taste 12 large ripe Italian olives

Cook this with the app: pantry check, scaling, and the assistant.