Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
479
Calories
21g
Protein
15g
Fat
64g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Salt | 1 tsp (6g) | 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
- =
- 2 cups cooked rice
- 2 cups shredded or grated zucchini (about 1 pound)
- 1/2 cup sliced green onions
- 2 medium tomatoes, peeled and chopped
- 1 4-ounce can green chiles, chopped
- 1 1/2 teaspoons garlic salt
- 8 eggs, slightly beaten
- 1 1/2 cups grated Cheddar cheese (6 ounces), divided
- =
Directions
1
Combine rice, zucchini, onions, tomatoes, chiles, salt, eggs and 1 cup cheese. Turn into buttered, shallow 2-quart casserole. Bake at 350 degrees 25 minutes or until knife inserted just off center comes out clean.
2
Remove from oven. Sprinkle with remaining 1/2 cup cheese; return to oven to melt cheese 2 to 3 minutes.
Recipe sourced from
fandom