Directions:
- In a large saucepan bring chicken broth and water to a boil.
- Meanwhile, in a medium skillet cook eggs in hot oil over medium heat, without stirring, for 2 to 3 minutes or until eggs are set.
- To remove cooked eggs, loosen edge and invert skillet over a cutting board; cut eggs into thin, bite-size strips. Set aside.
- Add pasta, leeks, and garlic to broth. Boil gently, uncovered, about 3 minutes or until pasta is nearly tender.
- Add sugar snap peas, asparagus pieces, dill and lemon peel.
- Return to boiling. Boil gently about 2 minutes or until vegetables are crisp-tender; stir in egg strips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.79 Kcal (895 kJ) | ||
| Calories from fat | 45.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.03g | 8% | |
|---|---|---|---|
| Cholesterol | 81.84mg | 27% | |
| Sodium | 598.81mg | 25% | |
| Potassium | 514.36mg | 11% | |
| Total Carbs | 30.65g | 10% | |
| Sugars | 4.67g | 19% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 11.09g | 22% | |
| Vitamin C | 17.8mg | 30% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 128.4mg | 713% | |
| Calcium | 92.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 39.34 Kcal (165 kJ) | ||
| Calories from fat | 8.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.93g | 8% | |
|---|---|---|---|
| Cholesterol | 15.06mg | 27% | |
| Sodium | 110.19mg | 25% | |
| Potassium | 94.65mg | 11% | |
| Total Carbs | 5.64g | 10% | |
| Sugars | 0.86g | 19% | |
| Dietary Fiber | 0.66g | 14% | |
| Protein | 2.04g | 22% | |
| Vitamin C | 3.3mg | 30% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 23.6mg | 713% | |
| Calcium | 17.1mg | 9% | |
* 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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