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Add a photoA quick easy recipe for the abundant squash during the summer, easy and a pleasing recipe, my husband loves it
Ингредиенты
- 2 Medium size red potatoes thinly slice
- 2 Medium zucchinis thinly sliced
- 3 ounces shredded pepper jack cheese
- 1/4 cup salsa
- Dash milk
- 7 beaten eggs
- 3 Tablespoon butter
- 3 Tablespoons cooking oil
Инструкции
- Place cooking oil in cast iron pan and lightly fry potatoes
- Pull potatoes out and drain
- Add zucchini to the same pan and saute till golden, remove
- wipe pan out with paper towel and place butter in pan and allow to melt
- Whip eggs with milk and salsa
- Place zucchini and potatoes back into buttered pan and pour egg mixture over it, sprinkle cheese on top
- Allow this to simmer until you see bubbles and the sides firm lightly
- Put into a 425 oven and cook 15 minutes until firm and golden
- Serve with toast and fresh fruit
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 4 servings | |
| Calories 372 | |
| Calories from Fat 238 | 64% |
| Total Fat 26.85g | 34% |
| Saturated Fat 8.7g | 35% |
| Trans Fat 0.26g | |
| Cholesterol 349mg | 116% |
| Sodium 249mg | 10% |
| Potassium 875mg | 25% |
| Total Carbs 21.7g | 6% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.29g | 2% |
| Protein 13.15g | 21% |
