RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	92.767
Energy (kCal)	902.523
Carbohydrates (g)	59.6846
Total fats (g)	32.0567
Fatty acids, total saturated 20:0 (g)	0.0090
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2362
Fatty acids, total polyunsaturated 17:1 (g)	0.0360
Fatty acids, total trans-monoenoic (g)	0.0780
Fatty acids, total saturated 20:4 undifferentiated (g)	0.6819
Fatty acids, total saturated 4:0 (g)	0.0578
Fatty acids, total trans (g)	0.1140
Riboflavin (mg)	1.8865
Tocopherol, beta (mg)	0.0300
Lactose (g)	3.0805
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0482
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	2.7430
Tocopherol, delta (mg)	0.1800
Arginine (g)	3.1052
Proline (g)	2.2780
Fatty acids, total polyunsaturated 18:1 t (g)	0.0690
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.1114
Adjusted Protein (g)	0.0000
Cystine (g)	0.8295
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	136.3129
Copper, Cu (mg)	1.1482
Maltose (g)	0.0000
Zinc, Zn (mg)	7.7305
Total lipid (fat) (g)	32.0567
Vitamin K (phylloquinone) (g)	129.4510
Cholesterol (mg)	1235.4336
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1089
Menaquinone-4 (g)	0.6100
Phytosterols (mg)	16.9090
Folate, total (g)	298.4998
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0660
Vitamin A, IU (IU)	2601.6564
Energy (kcal)	902.5230
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6380
Fatty acids, total saturated 14:1 (g)	0.0211
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.2808
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0521
Sugars, total (g)	29.4428
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1849
Vitamin C, total ascorbic acid (mg)	35.7080
Lutein + zeaxanthin (g)	1959.8465
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2488
Vitamin B-12, added (g)	0.0000
Valine (g)	3.0679
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	173.6366
Fatty acids, total saturated 16:0 (g)	7.4602
Carbohydrate, by difference (g)	59.6846
Vitamin D (IU)	247.2200
Fructose (g)	0.0013
Fluoride, F (g)	3.4966
Aspartic acid (g)	4.9213
Tyrosine (g)	1.8334
Potassium, K (mg)	2134.4002
Fatty acids, total saturated 12:0 (g)	0.0475
Vitamin A, RAE (g)	608.2114
Serine (g)	3.4032
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.4122
Fatty acids, total trans-polyenoic 22:4 (g)	0.0390
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0120
Fatty acids, total saturated 14:0 (g)	0.2855
Histidine (g)	1.1281
Isoleucine (g)	2.4627
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0360
Niacin (mg)	3.5190
Water (g)	1433.0984
Fatty acids, total saturated 8:0 (g)	0.0584
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0540
Carotene, beta (g)	399.7565
Sodium, Na (mg)	663.3547
Iron, Fe (mg)	12.8086
Energy (kJ)	3777.0754
Ash (g)	9.5594
Caffeine (mg)	0.0000
Glycine (g)	1.7441
Fatty acids, total trans-polyenoic (g)	0.0360
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0360
Fatty acids, total saturated 18:2 undifferentiated (g)	4.9441
Fatty acids, total polyunsaturated (g)	6.3772
Vitamin E (alpha-tocopherol) (mg)	4.5170
Sucrose (g)	0.0001
Vitamin B-6 (mg)	1.9165
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0459
Vitamin D (D2 + D3) (g)	6.0610
Vitamin D3 (cholecalciferol) (g)	6.0610
Lysine (g)	3.3122
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0699
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.1150
Starch (g)	0.0000
Pantothenic acid (mg)	5.7929
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0240
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6192
Folate, food (g)	298.4998
Fatty acids, total saturated 20:1 (g)	0.0810
Fatty acids, total monounsaturated (g)	11.7402
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.5930
Fatty acids, total polyunsaturated 16:1 t (g)	0.0090
Fatty acids, total polyunsaturated 17:0 (g)	0.0660
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.3000
Choline, total (mg)	1074.6545
Fatty acids, total polyunsaturated 16:1 c (g)	0.5940
Fatty acids, total saturated (g)	10.8759
Vitamin B-12 (g)	5.2112
Calcium, Ca (mg)	706.9325
Fatty acids, total saturated 10:0 (g)	0.0640
Galactose (g)	0.0009
Tocotrienol, gamma (mg)	0.0300
Alanine (g)	2.6502
Glutamic acid (g)	7.1323
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0030
Carotene, alpha (g)	0.0690
Vitamin E, added (mg)	0.0000
Retinol (g)	575.4502
Leucine (g)	3.9385
Folate, DFE (g)	298.4998
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0360
Fiber, total dietary (g)	10.6363
Tryptophan (g)	0.6187
Threonine (g)	2.0740
Fatty acids, total polyunsaturated 18:1 c (g)	10.1677
Manganese, Mn (mg)	1.1063
Protein (g)	92.7670
Cryptoxanthin, beta (g)	27.1438
Fatty acids, total saturated 18:1 undifferentiated (g)	10.9641
Betaine (mg)	1.3172
Phosphorus, P (mg)	1250.5574
Tocopherol, gamma (mg)	1.5780

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Italian >> Italian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. In a medium saucepan, bring 3 cups of water to a boil. | 2. Add the peeled and cut potatoes to pan and cook for 5 minutes. | 3. Drain and set aside. | 4. In the meantime, cook the sausage pieces over medium heat in a medium size pan(has to be heat resistant, including handle) for 8 minutes. | 5. Remove from pan and set aside. Do not drain pan! | 6. Add shallot to pan and cook for 3 minutes, stirring occassionally with wooden spoon, scraping sides and bottom of pan. | 7. Add potatos and sausage back to pan and heat for 2 minutes. | 8. In the meantime, while the sausage and potatoes are heating, whisk eggs, salt, pepper, parsley and milk in a medium bowl for 30 seconds. | 9. Add mixture to pan after sausage and potato mixture are finished heating. | 10. Cook for 3 minutes, scraping only sides of pan. | 11. Let cook for an additional 6 minutes on low flame without disrupting the mixture. | 12. Put oven on and set to Broil. | 13. Add cheese to top of mixture and place in oven on top rack and broil for 2 minutes. | 14. Remove from oven with oven mitts and let stand for 5 minutes to cool. | 15. Serve while hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	3	cups		0.0	0.0	0.0	0.0
hot italian sausage	1/2	lb		201.7338	0.0	44.8801	1.1333
russet potato	3		peeled cubed	-	-	-	-
egg	6			429.0	2.16	37.68	28.53
shallot	2		diced	230.4	53.76	8.0	0.32
milk	1/4	cup		37.21	2.9158	1.9215	1.9947
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
mozzarella cheese	4	slices		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Sausage & Potato Italian Frittata