Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
552
Calories
20g
Protein
29g
Fat
56g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Manchego | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. olive oil
- 1 red onion, thinly sliced
- 3 tsp. salt
- 3/4 lb. Yukon Gold potatoes, cut into julienne
- 1/4 inch thick
- 6 eggs
- 1 cup grated dry jack or Manchego cheese
- 1/2 tsp. freshly ground five pepper blend
- 2 roasted red bell peppers, peeled, seeded and
- cut into strips 1/4 inch wide
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes