Mantova Extra Virgin Olive Oil Spray Description
Directions
The spray can should be held 6" to 10" above your dish. Adjust pressure to change the action on the nozzle. Best if used at room temperature.
Free Of
CFCs, gas propellants, preservatives, additives.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Spray (1.8 mL)
Servings per Container: Approx. 139
| Amount Per Serving | % Daily Value |
|
| Calories | 15 | |
|
| Total Fat | 1.5 g | 2% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 g | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: 100% Extra virgin olive oil.
Warnings
Do not spray or store near heat or open flame. Never spray directly into oven. Never leave can on stove or near source of heat. Can may explode if heated. Avoid spraying in eyes. Contents under pressure. do not puncture or incinerate. Do not store at temperatures above 120°F. Keep out of the reach of children. Use only as directed. Do not refrigerate.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Reviews
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Spaghetti Squash & Egg Breakfast Casserole
Enjoy this casserole at breakfast, brunch, lunch or dinner – any time you please. And because it’s made with spaghetti squash, it’s much lower in carbs than casseroles that incorporate bread. After you’ve roasted the squash, this bake comes together in no time, with all the ingredients melding into savory goodness in one pan. Breakfast casseroles are easy to make and are real crowd pleasers when you need it, but they also reheat nicely if you’re feeding less people. This one offers extra health with the happy surprise of squash.
Spaghetti Squash & Egg Breakfast Casserole
- 1 large (2 lbs.) spaghetti squash ( )
- 6 eggs
- 12 oz. unsweetened plain almond milk
- 1/2 yellow onion (chopped)
- 6 fresh basil leaves (roughly chopped)
- 1 tsp. salt
- 1/2 tsp. black pepper
- Spray olive oil
- Preheat oven to 400 degrees F. Using fork or knife, poke holes all over squash.
- Place squash on baking sheet and roast 1 hour. Let cool.
- Slice squash lengthwise, remove seeds. Into bowl, scoop out all strands of squash.
- Preheat oven to 350 degrees F. Spray 9x13 baking dish with olive oil.
- In mixing bowl, whisk eggs; add almond milk, spaghetti squash, onion, basil, salt and pepper and mix together well.
- Pour evenly into baking dish and bake 1 hour or until set.
Get the staples you need to make this casserole!
