Directions:
- In a sauté pan, over medium heat, pour 2 tbs olive oil and cook onion for 5 minutes.
- Add carrot, zucchini, and squash; cover pan and cook for another 5 minutes.
- Put veggies in a bowl and let them cool down. Then add cheese, salt, pepper and beaten eggs. Stir.
- Pour the rest of the olive oil onto sauté pan and heat and then incorporate the egg mixture.
- Agitate the pan so that the mixture extends evenly.
- Lower the heat and cover. Cook for about 5 minutes and turn over a plate.
- Pour back into pan and cook for an extra 2 or 3 minutes.
- Eggs are better pale than golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 288.32 Kcal (1207 kJ) | ||
| Calories from fat | 214.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.79g | 37% | |
|---|---|---|---|
| Cholesterol | 215.11mg | 72% | |
| Sodium | 475.21mg | 20% | |
| Potassium | 295.75mg | 6% | |
| Total Carbs | 8.74g | 3% | |
| Sugars | 2.43g | 10% | |
| Dietary Fiber | 1.72g | 7% | |
| Protein | 11.71g | 23% | |
| Vitamin C | 11mg | 18% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 1.5mg | 8% | |
| Calcium | 165.8mg | 17% | |
| Amount Per 100 g | |||
| Calories | 177.34 Kcal (742 kJ) | ||
| Calories from fat | 131.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.63g | 37% | |
|---|---|---|---|
| Cholesterol | 132.31mg | 72% | |
| Sodium | 292.3mg | 20% | |
| Potassium | 181.92mg | 6% | |
| Total Carbs | 5.38g | 3% | |
| Sugars | 1.49g | 10% | |
| Dietary Fiber | 1.06g | 7% | |
| Protein | 7.2g | 23% | |
| Vitamin C | 6.7mg | 18% | |
| Vitamin A | 0.4mg | 21% | |
| Iron | 0.9mg | 8% | |
| Calcium | 102mg | 17% | |
* 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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