A Turkish egg dish
Melt the margarine in a flat pan. Cut seeded peppers into thin rings. Lightly brown them. Add peeled tomatoes cut into small pieces. Cook for 7-8 minutes, stirring from time to time, until the juice half way evaporates.
Beat the eggs in a bowl. Add salt and pepper. Pour into th epan and cook stirring constantly, taking care that it does not get too dry. Serve at once.
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Serving Size: 1 Serving (559g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 651 | ||
Calories from Fat: 411 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.7g | 61 % | |
Saturated Fat 13.5g | 68 % | |
Monounsaturated Fat 18g | ||
Polyunsanturated Fat 7.3g | ||
Cholesterol 1692mg | 521 % | |
Sodium 729.4mg | 25 % | |
Potassium 861.6mg | 23 % | |
Total Carbohydrate 9.6g | 3 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 7.4g | ||
Protein 51.7g | 74 % | |
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: 651
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