| |
| |
| 1 Large |
|
White potato (or sweet potatoes), sliced and par-boiled |
|
| 1 Large |
|
Zucchini, seeded, sliced thinly |
|
| 1 Large |
|
Summer squash, sliced thinly |
|
| 1 Medium |
|
Onion, chopped |
|
| 1 |
|
Green pepper, chopped (or sweet red or yellow pepper) |
|
| 2 Large |
|
Tomatoes, sliced |
|
| |
| 1/2 tsp |
|
Salt |
|
| 1/2 tsp |
|
Lemon pepper |
|
|
|
Fresh herbs to taste (Rosemary, Basil, or Dill)* |
|
| 2 |
|
Eggs, lightly beaten |
|
| 1/2 Cup |
|
Millk |
|
| 1 ¼ Cup |
|
Shredded cheese (Swiss, Cheddar, 4 Cheese mix) |
|
|
|
|
| |
| Preheat oven to 400 degrees |
| Coat a pie pan with a butter flavored, non-stick cooking spray. Lay partially cooked potato slices on bottom of pan. Layer the rest of the sliced vegetables with a sprinkle of cheese between each layer, ending with the tomatoes. Sprinkle the top layer with the remaining cheese. |
| In a medium bowl mix the salt, lemon pepper, and herbs with the eggs and milk. Pour the mix over the vegetables. Bake for 40 minutes. Serve. |
|
| |
| Servings: 6 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
169.84 |
|
| Calories From Fat (24%) |
|
41.46 |
|
| Calories From Protein (30%) |
|
50.40 |
|
| Calories From Carbs (46%) |
|
77.98 |
|
| Calories From Alcohol (0%) |
|
0.00 |
|
| |
|
% Daily Value |
| Total Fat 4.67g |
|
7% |
|
| Saturated Fat 2.15g |
|
11% |
|
| Monounsaturated Fat 1.48g |
|
|
|
| Polyunsaturated Fat 0.53g |
|
|
|
| Trans Fatty Acids 0.00g |
|
|
|
| Cholesterol 89.18mg |
|
30% |
|
| Sodium 411.14mg |
|
17% |
|
| Potassium 742.41mg |
|
21% |
|
| Carbohydrates 20.30g |
|
7% |
|
| Dietary Fiber 3.49g |
|
14% |
|
| Sugar 5.96g |
|
|
|
| Sugar Alcohols 0.00g |
|
|
|
| Net Carbohydrates 16.81g |
|
|
|
| Protein 12.60g |
|
25% |
|
| Vitamin A 920.06IU |
|
18% |
|
| Vitamin C 42.37mg |
|
71% |
|
| Calcium 180.98mg |
|
18% |
|
| Iron 1.42mg |
|
8% |
|
| Vitamin E 0.68IU |
|
7% |
|
| Vitamin D 15.41IU |
|
4% |
|
| Thiamin 0.13mg |
|
9% |
|
| Riboflavin 0.30mg |
|
18% |
|
| Niacin 1.64mg |
|
8% |
|
| Vitamin B6 0.42mg |
|
21% |
|
| Folate 68.43µg |
|
17% |
|
| Vitamin B12 0.48µg |
|
8% |
|
| Pantothenic Acid 0.80mg |
|
8% |
|
| Phosphorus 278.07mg |
|
28% |
|
| Magnesium 47.25mg |
|
12% |
|
| Zinc 1.36mg |
|
9% |
|
| Copper 0.20mg |
|
10% |
|
| Manganese 0.36mg |
|
18% |
|
| Selenium 11.14µg |
|
16% |
|
| Alcohol 0.00g |
|
|
|
| Caffeine 0.00mg |
|
|
|
| Water 253.14g |
|
|
|
|
|
| |
| Cooking Tips |
| *Use 1/4 to 1/2 cup of fresh herbs or 1/2 to 1 tsp of dried herbs. Italian seasoning is also a good substitute for dried herbs. |
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