Directions:
- In a large non-stick ovenproof skillet, heat the oil over medium heat; cook the onion, zucchini and garlic, stirring often, for 5 to 8 minutes or until softened.
- Meanwhile, in a large bowl, whisk together the eggs, milk, salt and pepper; stir in the red pepper and dill.
- Pour into the skillet; reduce the heat to medium-low.
- Sprinkle with the feta and olives; cook for 10 minutes or until the bottom and side are firm yet the top is still slightly runny.
- Broil for 3 to 5 minutes or until golden brown and set.
- Cut into wedges.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 314.88 Kcal (1318 kJ) | ||
| Calories from fat | 211.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.54g | 36% | |
|---|---|---|---|
| Cholesterol | 365.07mg | 122% | |
| Sodium | 739.13mg | 31% | |
| Potassium | 294.57mg | 6% | |
| Total Carbs | 8.07g | 3% | |
| Sugars | 4.2g | 17% | |
| Dietary Fiber | 1.27g | 5% | |
| Protein | 18.45g | 37% | |
| Vitamin C | 41.5mg | 69% | |
| Iron | 2.2mg | 12% | |
| Calcium | 228.1mg | 23% | |
| Amount Per 100 g | |||
| Calories | 156.77 Kcal (656 kJ) | ||
| Calories from fat | 105.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.72g | 36% | |
|---|---|---|---|
| Cholesterol | 181.76mg | 122% | |
| Sodium | 367.99mg | 31% | |
| Potassium | 146.65mg | 6% | |
| Total Carbs | 4.02g | 3% | |
| Sugars | 2.09g | 17% | |
| Dietary Fiber | 0.63g | 5% | |
| Protein | 9.18g | 37% | |
| Vitamin C | 20.7mg | 69% | |
| Iron | 1.1mg | 12% | |
| Calcium | 113.6mg | 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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