Directions:
- Saute the first 5 ingredients in 2 tbsp butter in a killet over medium heat, stirring constantly until tender. Set aside; keep warm.
- Combine eggs, milk, basil, and savory; beat with a wire whisk until blended. Melt 1 tbsp butter in a large skillet over low heat. Add egg mixture, and cook over medium-low heat, without stirring, until mixture begins to set on the bottom. Draw a spatula across the bottom of the pan to form large curds. Continue cooking until eggs are firm but still moist - do not stir constantly! Gently stir in reserved sauteed vegetables into egg mixture; sprinkle with cheese. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 157.48 Kcal (659 kJ) | ||
| Calories from fat | 90.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.05g | 15% | |
|---|---|---|---|
| Cholesterol | 201.36mg | 67% | |
| Sodium | 115.1mg | 5% | |
| Potassium | 482.43mg | 10% | |
| Total Carbs | 6.42g | 2% | |
| Sugars | 2.65g | 11% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 11.38g | 23% | |
| Vitamin C | 34.8mg | 58% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 7.2mg | 40% | |
| Calcium | 146.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 83.52 Kcal (350 kJ) | ||
| Calories from fat | 47.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 15% | |
|---|---|---|---|
| Cholesterol | 106.79mg | 67% | |
| Sodium | 61.04mg | 5% | |
| Potassium | 255.85mg | 10% | |
| Total Carbs | 3.41g | 2% | |
| Sugars | 1.4g | 11% | |
| Dietary Fiber | 0.95g | 7% | |
| Protein | 6.04g | 23% | |
| Vitamin C | 18.4mg | 58% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 3.8mg | 40% | |
| Calcium | 77.9mg | 15% | |
* 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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