Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Water | 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
- 1½ cups sliced zucchini
- 1 cup fresh corn kernels or 1 (8-ounce) can whole kernel corn, well-drained
- ½ cup chopped sweet red peppers
- ¼ cup chopped onion
- ¼ teaspoon oregano leaves, crushed
- 1 tablespoon water
- 4 large eggs
- ¼ cup milk
- ¼ cup shredded cheddar cheese
Directions
In 10-inch non-stick skillet, combine vegetables, oregano and water.
Cover and cook over medium heat, stirring occasionally, until crisp-tender.
Thoroughly blend eggs and milk.
Pour over vegetables.
Cook over low heat until eggs are almost set.
Sprinkle with cheese.
Broil about 6 inches from heat until cheese is melted.
Cut into wedges and serve from pan or slide from pan onto serving platter.
Makes 2 to 4 servings.
Adapted Recipe provided courtesy of the American Egg Board.