Frittata, Pepperoni, Marcy¹s Lc-4.4/segg- frittata, ethnic- italian, spices 1/4 lb pepperoni 4 ounce mozzarella cheese; shredded 6 large egg 1/2 cup Parmesan; grated 2 teaspoon butter 1 medium onion; sliced 1/2 cup mushrooms; sliced 1 medium green bell peppers 1 cup broccoli; chopped Place butter in frying pan. Add onion, mushrooms, pepperoni, green peppers and broccoli. Saute for 3 to 4 minutes until onion is almost done. Beat eggs with Parmesan cheese. Pour over vegetables in frying pan. Do not cover. Let cook until eggs are just about cooked, then sprinkle with Mozzarella cheese. Cook until cheese melts and serve. Per serving: 276.7 calories; 20.6 fat (67.2 calories from fat); 17.1 protein; 5.6 carbohydrate; 226 cholesterol 660 sodium NYC Nutrition Analysis (per serving or yield unit): water=101.2 g; calories=281.7; protein=19.13 g; total fat=20.23 g; carbohydrate=5.44 g; dietary fiber=1.09 g; ash=2.95 g; calcium=275.6 mg; phosphorus=287.7 mg; iron=1.38 mg; sodium=709.7 mg; potassium=264.4 mg; magnesium=24 mg; zinc=1.94 mg; copper=0.07 mg; manganese=0.1 mg; vitamin A=865.3 IU; vitamin E=1.12 mg ATE; thiamin=0.13 mg; riboflavin=0.43 mg; niacin=1.32 mg; pantothenic acid=1.18 mg; vitamin B6=0.23 mg; folate=44.34 ug; vitamin B12=1.25 ug; vitamin C=29.64 mg; saturated fat=8.91 g; monounsaturated fat=7.85 g; polyunsaturated fat=1.76 g; cholesterol=248.4 mg; selenium=25.67 ug; refuse=11.11%; %cal as carb:prot:fat=8:27:65; WW Pts=7.1; (complete analysis) |
