Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
358
Calories
19g
Protein
27g
Fat
13g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Basil | 5 leaves fresh (2.5g) | 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
- 4 tablespoons vegetable oil
- 1 medium zucchini diced
- 1 celery stalk diced
- 2 medium tomatoes peeled seeded and chopped
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 eggs
- 2 tablespoons grated parmesan cheese
- 1 teaspoon chopped fresh basil
Directions
1
Heat 2 tablespoons oil in large skillet over low heat.
2
Add zucchini and celery then cook gently for 5 minutes.
3
Add tomatoes, salt and pepper then simmer stirring occasionally for 15 minutes.
4
In a small bowl beat eggs with cheese and basil.
5
Add remaining oil to pan and heat 1 minute.
6
Pour in egg mixture and cook 4 minutes.
7
Carefully flip mixture and continue cooking second side 4 minutes.
8
Cut into quarters and sprinkle with parmesan.
9
Garnish with basil and serve immediately.
Recipe sourced from
fandom