Directions:
- Cut peppers, squash, and zucchini into thin 1/2 inch strips. Dice the onion and tomatoes into 1/4 inch cubes. Peel and finely mince garlic, and finely chop parsley. Heat a medium size pot with olive oil over medium heat, lightly sauté the chopped garlic and onion until translucent. Add freshly cut vegetables, but do not add tomatoes. Add oregano and thyme, and gently toss. Keep vegetables firm, do not overcook.
- Remove from heat, add tomatoes, but do not stir. Pour beaten eggs (use 2 beaten eggs for each individual serving) into heated and lightly buttered skillet. Once eggs begin to set, add vegetables to the top. Arrange colors, do not stir. Top with cheddar cheese and black pepper (salt optional). Cover and cook over low heat until cheese is melted. Loosen and slide onto warm plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 307.62 Kcal (1288 kJ) | ||
| Calories from fat | 201.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.34g | 34% | |
|---|---|---|---|
| Cholesterol | 357.53mg | 119% | |
| Sodium | 312.26mg | 13% | |
| Potassium | 312.83mg | 7% | |
| Total Carbs | 9.13g | 3% | |
| Sugars | 4.49g | 18% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 19.68g | 39% | |
| Vitamin C | 33.3mg | 55% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 1.8mg | 10% | |
| Calcium | 266.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 118.25 Kcal (495 kJ) | ||
| Calories from fat | 77.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.59g | 34% | |
|---|---|---|---|
| Cholesterol | 137.43mg | 119% | |
| Sodium | 120.03mg | 13% | |
| Potassium | 120.25mg | 7% | |
| Total Carbs | 3.51g | 3% | |
| Sugars | 1.72g | 18% | |
| Dietary Fiber | 0.49g | 5% | |
| Protein | 7.57g | 39% | |
| Vitamin C | 12.8mg | 55% | |
| Vitamin A | 0.2mg | 20% | |
| Iron | 0.7mg | 10% | |
| Calcium | 102.5mg | 27% | |
* 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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