Directions:
- Heat vegetable oil in a large skillet.
- Saute/stir the green pepper, onion, mushrooms, zucchini, and garlic in hot oil until crisp-tender.
- Drain and cool.
- In a mixing bowl, combine the eggs and ricotta cheese; whisk until well blended.
- Add in the sauteed vegetables and the remaining ingredients; stir to blend.
- Pour mixture into a 10-inch springform pan that has been sprayed with non-stick cooking spray.
- Bake in a 350° oven for 1 hour or until set.
- Let rest for 10 minutes before cutting.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 164.72 Kcal (690 kJ) | ||
| Calories from fat | 109.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.14g | 19% | |
|---|---|---|---|
| Cholesterol | 143.02mg | 48% | |
| Sodium | 407.8mg | 17% | |
| Potassium | 466.08mg | 10% | |
| Total Carbs | 6.55g | 2% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 1.69g | 7% | |
| Protein | 8.72g | 17% | |
| Vitamin C | 47.2mg | 79% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 11.8mg | 66% | |
| Calcium | 82mg | 8% | |
| Amount Per 100 g | |||
| Calories | 88.44 Kcal (370 kJ) | ||
| Calories from fat | 58.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.52g | 19% | |
|---|---|---|---|
| Cholesterol | 76.79mg | 48% | |
| Sodium | 218.96mg | 17% | |
| Potassium | 250.25mg | 10% | |
| Total Carbs | 3.52g | 2% | |
| Sugars | 1.23g | 9% | |
| Dietary Fiber | 0.91g | 7% | |
| Protein | 4.68g | 17% | |
| Vitamin C | 25.3mg | 79% | |
| Vitamin A | 0.3mg | 21% | |
| Iron | 6.3mg | 66% | |
| Calcium | 44mg | 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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