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Suggest a better descriptionIn a very large nonstick saute pan cook until the pancetta is golden brown. Add olive oil, onion, and garlic and saute until you can smell the aroma about 1 minute. Add artichoke hearts and potatoes and saute lightly about 2 minutes. In a medium size bowl place basil, eggs, tobasco, and salt and pepper and mix well. Add eggs to the vegetable mixture, move the eggs around with a rubber spatula just until they begin to set. Place in a 350 degree oven and cook 8-10 minutes or until the eggs are set. Remove from the oven and invert on to a plate and top with grated parmesan cheese. Serve hot. Per serving: 111 Calories (kcal); 2g Total Fat; (19% calories from fat); 7g Protein; 15g Carbohydrate; 13mg Cholesterol; 515mg Sodium Food Exchanges: 1 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (21g) | ||
Recipe Makes: 6 servings | ||
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Calories: 104 | ||
Calories from Fat: 70 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.8g | 10 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 3.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 21.4mg | 7 % | |
Sodium 486.2mg | 17 % | |
Potassium 118.4mg | 3 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.7g | ||
Protein 7.3g | 10 % | |
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: 104
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