Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Pumpkin | 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
- 1 red sweet pepper
- 1 green bell pepper
- 1 yellow or orange sweet pepper
- 1 summer squash (medium)
- 1 zucchini (medium)
- 1 spanish onion, coarsely chopped
- 3 ripe italian plum tomatoes
- 1 clove fresh garlic, minced
- sprigs of fresh parsley
- 2 tablespoons olive oil
- oregano and thyme
- 12 eggs
- 1 cup sharp cheddar cheese
- freshly ground black pepper
Directions
Cut peppers, summer squash, and zucchini into thin ½ inch strips.
Dice the onion and tomatoes into ¼ inch cubes.
Peel and finely mince garlic, and finely chop parsley.
Heat a medium size pot with olive oil over medium heat, lightly saute the chopped garlic and onion until translucent.
Add freshly cut vegetables, but do not add tomatoes.
Add oregano and thyme, and gently toss.
Keep vegetables firm, do not overcook.
Remove from heat, add tomatoes, but do not stir.
Pour beaten eggs (use 2 beaten eggs for each individual serving) into heated and lightly buttered skillet.
Once eggs begin to set, add vegetables to the top.
Arrange colors, do not stir.
Add parsley, and then top with cheddar cheese and black pepper (salt optional).
Cover and cook over low heat until cheese is melted.
Loosen and slide onto warm plate.
Serve with french bread cut into triangular thirds and a sprig of fresh parsley.