Directions:
- Slice zucchini thin (easiest if use food processor).
- Place salad oil in heavy 10-inch oven-proof skillet.
- Add zucchini, onion, green pepper and parsley flakes.
- Cook until zucchini is lightly browned and wilted.
- Add tomato sauce, basil and oregano.
- Simmer over low heat until mixture is moist, but not soupy.
- Beat eggs; add milk, salt and pepper.
- Pout over hot zucchini mixture.
- Cover and cook over low heat until eggs begin to set.
- Sprinkle with grated cheese and paprika.
- Slip under broiler until cheese is melted and lightly browned.
- Cut in wedges and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 367.27 Kcal (1538 kJ) | ||
| Calories from fat | 275.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.58g | 47% | |
|---|---|---|---|
| Cholesterol | 231.2mg | 77% | |
| Sodium | 366.2mg | 15% | |
| Potassium | 314.91mg | 7% | |
| Total Carbs | 8.6g | 3% | |
| Sugars | 4.74g | 19% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 15.12g | 30% | |
| Vitamin C | 36.8mg | 61% | |
| Vitamin A | 0.7mg | 25% | |
| Iron | 14.5mg | 80% | |
| Calcium | 267.9mg | 27% | |
| Amount Per 100 g | |||
| Calories | 172.99 Kcal (724 kJ) | ||
| Calories from fat | 129.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.4g | 47% | |
|---|---|---|---|
| Cholesterol | 108.9mg | 77% | |
| Sodium | 172.49mg | 15% | |
| Potassium | 148.33mg | 7% | |
| Total Carbs | 4.05g | 3% | |
| Sugars | 2.23g | 19% | |
| Dietary Fiber | 0.66g | 6% | |
| Protein | 7.12g | 30% | |
| Vitamin C | 17.3mg | 61% | |
| Vitamin A | 0.3mg | 25% | |
| Iron | 6.8mg | 80% | |
| Calcium | 126.2mg | 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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