Directions:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the zucchini, summer squash, onion and garlic in oil until tender. Add ham and peas; heat through. Remove from the skillet and keep warm.
- Reduce heat to low; add eggs to the skillet. Cook and stir until egg coats the back of a spoon and reaches 160° (mixture will look like a soft frothy egg).
- Drain spaghetti and place in a bowl. Add eggs; toss to coat. Add the vegetable mixture, 1/4 cup cheese, thyme, salt and pepper; toss gently to coat. Sprinkle with remaining cheese. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 480.96 Kcal (2014 kJ) | ||
| Calories from fat | 157.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.46g | 27% | |
|---|---|---|---|
| Cholesterol | 132.46mg | 44% | |
| Sodium | 1103.11mg | 46% | |
| Potassium | 430.8mg | 9% | |
| Total Carbs | 51.49g | 17% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 3.69g | 15% | |
| Protein | 30.27g | 61% | |
| Vitamin C | 8.5mg | 14% | |
| Iron | 3.7mg | 20% | |
| Calcium | 261.4mg | 26% | |
| Amount Per 100 g | |||
| Calories | 229.38 Kcal (960 kJ) | ||
| Calories from fat | 74.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.33g | 27% | |
|---|---|---|---|
| Cholesterol | 63.17mg | 44% | |
| Sodium | 526.11mg | 46% | |
| Potassium | 205.46mg | 9% | |
| Total Carbs | 24.56g | 17% | |
| Sugars | 1.9g | 16% | |
| Dietary Fiber | 1.76g | 15% | |
| Protein | 14.43g | 61% | |
| Vitamin C | 4mg | 14% | |
| Iron | 1.8mg | 20% | |
| Calcium | 124.7mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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