Roasted Fennel, Egg, and Pancetta Panzanella recipes

Roasted Fennel, Egg, and Pancetta Panzanella recipes
9 Ingredients
  • 8 ounces pancetta, cut into cubes
  • 1 large fennel bulb, halved and thinly sliced
  • 2 large garlic cloves, chopped
  • 1 tablespoon packed light brown sugar
  • 3 tablespoons olive oil, divided
  • 4 cups cubed or torn ciabatta bread
  • 1/2 teaspoon pepper
  • 4 large eggs
  • 2 cups arugula
Nutrition
547
27% daily value
4 servings
                                       
                                            dairy-​free
     

Fat

60% 39

Saturated

54% 11

Trans

- 0

Monounsaturated

- 19

Polyunsaturated

- 6

Carbs

10% 31

Carbs (net)

- 27

Fiber

17% 4

Sugars

- 10

Sugars, added

- 3

Protein

38% 19

Cholesterol

74% 223

Sodium

29% 692

Calcium

14% 145

Magnesium

12% 49

Potassium

13% 611

Iron

19% 3

Zinc

18% 2

Phosphorus

41% 287

Vitamin A

15% 133

Vitamin C

12% 11

Thiamin (B1)

30% 0

Riboflavin (B2)

32% 0

Niacin (B3)

32% 5

Vitamin B6

27% 0

Folate equivalent (total)

23% 93

Folate (food)

- 79

Folic acid

- 8

Vitamin B12

30% 1

Vitamin D

8% 1

Vitamin E

18% 3

Vitamin K

55% 66
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