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Suggest a better description1. Combine vegetables with some olive oil and chopped garlic in an ovenproof skillet and season with salt, pepper and oregano. Saute about 4 to 5 minutes, stirring constantly. 2. Beat eggs with Parmesan. Stir in sauteed vegetables, then return mixture to skillet. 3. Cover and cook over low heat until lightly browned on the bottom. Place in 350 F oven and bake 10 minutes or until nicely browned. 4. Loosen the omelet by sliding a small spatula around the edges. Serve in wedges. TONYS SOUTH POST OAK, HOUSTON. WINE: CHATEAU PEYMARTYIN 1973 From the
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Serving Size: 1 Serving (355g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 536 | ||
Calories from Fat: 347 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.5g | 51 % | |
Saturated Fat 11.5g | 57 % | |
Monounsaturated Fat 16.2g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 1412.8mg | 435 % | |
Sodium 541mg | 19 % | |
Potassium 472.3mg | 12 % | |
Total Carbohydrate 4.1g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 3.9g | ||
Protein 43.3g | 62 % | |
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: 536
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