Ingredients
olive oil pan spray
1/2 T. ea. extra-virgin olive oil and salted butter
1 large red bell pepper, finely diced, ~1 c.
1/4 sweet yellow onion, finely diced
5 small yellow potatoes, finely diced, ~1c.
4 large eggs
8 egg whites
1/4 c. 2% milk
ground chipotle pepper, to taste
1/2 t. Penzey's Paris seasoning blend or Litehouse Salad or Poultry Herb blend
1/2 c. shredded pepperjack cheese
Directions
Preheat oven to 350˚F. Saute bell pepper, potato, and onion in the butter and oil in a cast iron skillet. Whisk eggs, egg whites, milk, and seasonings in a quart bowl. Mix in the grated cheese. Let the vegetables cool. Spray a 9"x9" glass baking dish with olive oil. Spread the vegetables evenly in the dish. Pour in the egg mixture evenly. Bake for 25 minutes until set.
Nutrition Facts
| Servings 4.0 | |
| Amount Per Serving | |
| calories 288 | |
| % Daily Value * | |
| Total Fat 11 g | 18 % |
| Saturated Fat 4 g | 22 % |
| Monounsaturated Fat 3 g | |
| Polyunsaturated Fat 1 g | |
| Trans Fat 0 g | |
| Cholesterol 200 mg | 67 % |
| Sodium 644 mg | 27 % |
| Potassium 128 mg | 4 % |
| Total Carbohydrate 14 g | 5 % |
| Dietary Fiber 1 g | 4 % |
| Sugars 3 g | |
| Protein 18 g | 37 % |
| Vitamin A | 32 % |
| Vitamin C | 90 % |
| Calcium | 15 % |
| Iron | 10 % |
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