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Suggest a better descriptionIn skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges.
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Serving Size: 1 Serving (54g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 86 | ||
Calories from Fat: 62 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 2.3g | 12 % | |
Monounsaturated Fat 3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 162.4mg | 50 % | |
Sodium 63.4mg | 2 % | |
Potassium 76mg | 2 % | |
Total Carbohydrate 1.4g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.1g | ||
Protein 4.9g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 86
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