Zucchini Skillet Supper - 19.9g Carbs, 3.5g Fiber, 2.9g Sugar
From: www.peakmarket.com
1/4 cup butter
2 potatoes, peeled & diced
2 1/2 cup zucchini, coarsely grated
1/4 cup green onions, finely chopped
4 eggs
Salt
Pepper
In heavy skillet; melt half of butter of medium heat. Cook potatoes, stirring often, for about 5 minutes or until tender. Add zucchini and onions, cook, stirring for 1 minute.
In large bowl; beat eggs lightly. Stir in vegetables. Season with salt and pepper.
Wipe out skillet and melt remaining butter. Pour in egg mixture. Reduce heat to medium-low. Cook, shaking pan occasionally, for about 5 minutes or until bottom is lightly brown. Cover and cook for 5 to 6 minutes longer or until top is firm. Serve in wedges.
Serves: 4
Serving Size: 242 g
Nutrition per Serving:
252 Calories, 145 Calories from Fat, 16.1g Total Fat, 8.7g Saturated Fat, 194mg Cholesterol, 197mg Sodium, 19.9g Total Carbs, 3.5g Dietary Fiber, 2.9g Sugars, 8.4g Protein
Vitamin A 16% - Vitamin C 57% - Calcium 5% - Iron 10%
Nutrition Grade: B
Good points:
Very high in vitamin C
Bad points:
High in saturated fat
Very high in cholesterol
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Using Extra Light Olive Oil instead of butter!
Serving Size: 234 g
Nutrition per Serving:
157 Calories, 50 Calories from Fat, 5.5g Total Fat, 1.6g Saturated Fat, 164mg Cholesterol, 115mg Sodium, 19.9g Total Carbs, 3.5g Dietary Fiber, 2.9g Sugars, 8.3g Protein
Vitamin A 9% - Vitamin C 57% - Calcium 5% - Iron 10%
Nutrition Grade: A
Good points:
High in phosphorus
High in potassium
High in riboflavin
High in selenium
High in vitamin B6
Very high in vitamin C
Bad points:
Very high in cholesterol
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