Directions:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, squash, zucchini and garlic in oil until tender. Add tomatoes; heat through. Remove and keep warm.
- Reduce heat to low; add eggs to the skillet. Cook and stir until egg mixture coats a metal spoon and reaches 160° (mixture will look like a soft frothy egg). Drain spaghetti and place in a bowl. Add eggs; toss to coat. Add the vegetable mixture, cheese, bacon, basil, oregano, salt and pepper; toss gently to coat. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 806.04 Kcal (3375 kJ) | ||
| Calories from fat | 513.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 57.01g | 88% | |
|---|---|---|---|
| Cholesterol | 229.95mg | 77% | |
| Sodium | 4223.94mg | 176% | |
| Potassium | 881.86mg | 19% | |
| Total Carbs | 15.95g | 5% | |
| Sugars | 4.33g | 17% | |
| Dietary Fiber | 1.26g | 5% | |
| Protein | 59.19g | 118% | |
| Vitamin C | 9.7mg | 16% | |
| Iron | 4mg | 22% | |
| Calcium | 231.1mg | 23% | |
| Amount Per 100 g | |||
| Calories | 263.55 Kcal (1103 kJ) | ||
| Calories from fat | 167.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.64g | 88% | |
|---|---|---|---|
| Cholesterol | 75.18mg | 77% | |
| Sodium | 1381.07mg | 176% | |
| Potassium | 288.34mg | 19% | |
| Total Carbs | 5.22g | 5% | |
| Sugars | 1.41g | 17% | |
| Dietary Fiber | 0.41g | 5% | |
| Protein | 19.35g | 118% | |
| Vitamin C | 3.2mg | 16% | |
| Iron | 1.3mg | 22% | |
| Calcium | 75.6mg | 23% | |
* 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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