Directions:
- In a 10-in. cast-iron or ovenproof skillet, saute onion, peppers and garlic in 2 tablespoons of oil until the vegetables are tender. Remove vegetables with a slotted spoon; set aside.
- In the same skillet over medium heat, lightly brown potatoes in remaining oil. Add vegetable mixture and zucchini; simmer for 4 minutes.
- In a bowl, beat eggs, salt and pepper; pour over vegetables. Cover and cook for 8-10 minutes or until eggs are nearly set. Broil 6 in. from the heat for 2 minutes or until eggs are set on top. Cut into wedges. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 294.55 Kcal (1233 kJ) | ||
| Calories from fat | 153.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.11g | 26% | |
|---|---|---|---|
| Cholesterol | 245.52mg | 82% | |
| Sodium | 393.77mg | 16% | |
| Potassium | 540.45mg | 11% | |
| Total Carbs | 25.12g | 8% | |
| Sugars | 9.85g | 39% | |
| Dietary Fiber | 2.96g | 12% | |
| Protein | 11.05g | 22% | |
| Vitamin C | 49.2mg | 82% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 2.2mg | 12% | |
| Calcium | 77.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 130.3 Kcal (546 kJ) | ||
| Calories from fat | 68.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.57g | 26% | |
|---|---|---|---|
| Cholesterol | 108.61mg | 82% | |
| Sodium | 174.19mg | 16% | |
| Potassium | 239.07mg | 11% | |
| Total Carbs | 11.11g | 8% | |
| Sugars | 4.36g | 39% | |
| Dietary Fiber | 1.31g | 12% | |
| Protein | 4.89g | 22% | |
| Vitamin C | 21.8mg | 82% | |
| Vitamin A | 0.4mg | 29% | |
| Iron | 1mg | 12% | |
| Calcium | 34.5mg | 8% | |
* 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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