Photo: Dragne Marius
Estimated Nutrition (whole recipe, rough)
924
Calories
30g
Protein
52g
Fat
81g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- =
- 1 tablespoon vegetable oil
- 1 pound zucchini, grated
- 1/2 cup chopped onion
- 3 eggs
- 3 cups cooked rice
- 1 7-ounce can whole kernel corn, drained
- 2 4-ounce cans chopped green chiles
- 2 cups grated Cheddar cheese
- 4 ounces crumbled queso fresco*
- 1 teaspoon salt
- vegetable cooking spray
- 1/2 teaspoon salt
- 1/8 teaspoon ground white pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded Swiss cheese, divided
- 1/4 cup dry white wine
- 1/4 teaspoon ground white pepper
- =
Directions
1
Heat oil in large skillet over medium heat until hot. Add zucchini and onion; cook uncovered stirring constantly for 5 minutes or until zucchini is soft. Remove from heat; set aside.
2
Beat eggs in large bowl; stir in rice, corn, chiles, cheese, zucchini mixture and salt. Mix well. Pour into 13x9x2-inch baking pan coated with cooking spray. Bake at 375 degrees 45 to 50 minutes or until knife inserted in center comes out clean.
Recipe sourced from
fandom