Photo: Tyrrell Fitness And Nutrition
Estimated Nutrition (whole recipe, rough)
683
Calories
32g
Protein
29g
Fat
79g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 cup broccoli florets
- 1 med carrot, shredded
- 1 small onion chopped
- 1 cup cooked cubed potato
- 4 eggs
- 1/3 cup milk or half and half
- 1 tbsp chopped fresh parsley
- salt & pepper to taste
- 1/2 cup shredded cheedar cheese
Directions
1
Spray a 10" skillet with cooking spray. Place over med heat and add the vegetables.
2
Cook, stirring, until crisp tender-about 5 minutes.
3
Meanwhile whisk together the eggs, milk, parsley, salt and pepper. Pour the egg mixture into the skillet over the vegetables. Sprinkle with the cheese.
4
Reduce heat to low, cover and cook about 10 minutes until the center is set.
5
Remove from the heat, cut into wedges and serve immediately.
6
Category:New England Recipes
7
Category:New England Vegetarian
Recipe sourced from
fandom