When in Rome Alfredo Pie

May 10, 2023May 10, 20230 2
When in Rome Alfredo Pie recipe for a satisfying dinner
in Main

Prep

25 min

Cook

55 min

Ready In

80 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 eggs
1 teaspoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package Simply Potatoes & reg ; Shredded Hash Browns
1/4 cup asiago cheese , shredded
1 tablespoon extra virgin olive oil
1 cup baby portabella mushrooms , sliced
1/2 cup green onion , diced
2 minced garlic cloves
1/2 cup white wine
8 1/2 ounces artichokes , drained well and chopped
1/2 cup frozen spinach , thawed and squeezed dry
15 ounces alfredo sauce
2 eggs , beaten
1/8 teaspoon cayenne pepper
1 teaspoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup asiago cheese , divided in half
1 teaspoon smoked paprika
1/2 cup fresh tomato , seeded and diced

Nutrision Information

Servings Per Recipe
6-8
Calories
486
Sugar
5g
Fat
34g
When in Rome Alfredo Pie is a popular dish that has evolved from the traditional Alfredo pasta. This creamy, cheesy dish is easy to make and is perfect for a satisfying dinner. The pie is made using a delicious potato crust, which gives the dish a crispy texture. The filling is made using a variety of ingredients including eggs, alfredo sauce, and mushrooms. It's perfect for a hearty meal with friends and family!

Instructions

1.Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
2.In a mixing bowl, whisk together 2 eggs, 1 teaspoon of olive oil, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
3.Add in package of Simply Potatoes ® Shredded Hash Browns and 1/4 cup of shredded asiago cheese. Mix well and transfer to the prepared pie dish. Press the mixture with your hands or a spoon to create a firm crust across the bottom and up the sides.
4.In a skillet, heat 1 tablespoon of olive oil over medium heat. Add baby portabella mushrooms, diced green onion, and minced garlic cloves. Sauté until the mushrooms are tender and the onion is translucent.
5.Pour in 1/2 cup white wine to deglaze the pan. Cook until the wine is reduced by half.
6.Add the drained and chopped artichokes, squeezed dry frozen spinach, alfredo sauce, beaten eggs, cayenne pepper, italian seasoning, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook and stir until the eggs are fully cooked.
7.Sprinkle 1/4 cup of asiago cheese, half of the smoked paprika, and all of the diced tomato on top of the potato crust.
8.Pour the alfredo sauce mixture into the pie dish. Spread gently until it fills the pie dish.
9.Sprinkle remaining 1/4 cup of asiago cheese and smoked paprika on top of the alfredo sauce mixture.
10.Bake in the preheated oven for 50-55 minutes until the top is lightly browned and the cheese is melted. Serve warm.

PROS

When in Rome Alfredo Pie is a hearty dish that’s easy to make! With its creamy texture and savory flavors, this dish is a perfect comfort food.
It’s also versatile; you can add or substitute ingredients to your liking!

CONS

This dish is quite high in calories and sodium, and is not suitable for those on a low-sodium diet.
It’s also not appropriate for vegetarians due to the use of eggs.

HEALTH & BENEFITS

When in Rome Alfredo Pie contains many valuable nutrients and vitamins. The dish is rich in calcium, protein, potassium, and vitamin A. It’s also a source of dietary fiber which promotes good gut health. However, it’s best to consume this dish in moderation due to its high calorie and sodium content.

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