Photo: Alexander Maasch
Estimated Nutrition (whole recipe, rough)
497
Calories
27g
Protein
42g
Fat
4g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Black 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
- 2 eggs , room temperature and beaten
- 1 pinch of fine-grain salt
- 1 cup grated Monterey Jack cheese, room temperature
- ½ cup grated mozzarella cheese , room temperature
- ¼ cup grated mild Cheddar cheese , room temperature
- 2 ½ slices pepper jack cheese , diced extremely fine and at room temperature
- Butter
Directions
1
Heat a small nonstick skillet over medium high heat until butter bubbles nicely when you swirl it around.
2
If you did not swirl the butter around the pan already, do so now. Add eggs and salt to pan and cook until nicely browned on side facing pan.
3
Sprinkle cheeses over half the uncooked side of eggs. Fold the eggs in half, then cook just until cheese has been melted and heated through. Serve.
Recipe sourced from
wikibooks