Heat a 10-inch pan over medium heat. Add the oil. Saute the leeks until soft. Add the squash, zucchini, and potatoes. In a bowl whip 4 eggs and 1/4 cup of half and half. Add the Parmesan, a pinch of salt, and a grind of pepper. Brush a new pan lightly with oil and place over medium heat. Add the egg mixture, then tomatoes, followed by softened squash potato mix. Cook until the eggs are firm. Yield: 4 servings Per serving: 518 Calories (kcal); 38g Total Fat; (66% calories from fat); 26g Protein; 17g Carbohydrate; 770mg Cholesterol; 252mg Sodium Food Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE SHOW # CL9366 Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1154g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1191 (67%)|
|Amt Per Serving||% DV|
|Total Fat 132.3g||176 %|
|Saturated Fat 44.3g||221 %|
|Monounsaturated Fat 46.3g|
|Polyunsanturated Fat 23.3g|
|Cholesterol 4291.3mg||1320 %|
|Sodium 1891.3mg||65 %|
|Potassium 1520.8mg||40 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 13.7g|
|Protein 136.6g||195 %|
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: 1788
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