Like an omelet. Read "ppcf" as "percent protein carb fat" which is listed as ex: 20/26/54 meaning 20% prot 26% carb 54% fat. My phd recipes mostly follow "Perfect Health Diet" principles, including no grains, veg oils, legumes, or sugar, but they are not exact P15% C20% F65%, because my personal target ratios are 20/26/54 (for PHD weight loss), and because side dishes are often used to balance meal ratios. Remember to use a side dish or a modification of ingredients to balance ratios to fit your PHD plan. Enjoy!
Heat the broiler to 450. Slice the potatoes and asparagus. Heat the oil in a broiler safe skillet over medium heat and cook the potatoes 7-8 minutes, tossing occasionally. Add the asparagus and water, sprinkle with salt, cover and steam 10-12 min until tender. Beat the eggs and egg white together with the parmesan and tarragon and add to the cooked potatoes and asparagus. cook uncovered about 4 minutes then transfer to the broiler for about 2 minutes until set.
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Serving Size: 1 Serving (220g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 221 | ||
Calories from Fat: 108 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 320.2mg | 99 % | |
Sodium 188.7mg | 7 % | |
Potassium 524.9mg | 14 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 11.9g | ||
Protein 15.1g | 22 % | |
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: 221
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