RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	263.2652
Energy (kCal)	1909.1052
Carbohydrates (g)	33.1284
Total fats (g)	75.3765
Fatty acids, total saturated 20:0 (g)	0.0120
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6421
Fatty acids, total polyunsaturated 17:1 (g)	0.0480
Fatty acids, total trans-monoenoic (g)	0.1040
Fatty acids, total saturated 20:4 undifferentiated (g)	1.2235
Fatty acids, total saturated 4:0 (g)	1.4395
Fatty acids, total trans (g)	0.1520
Riboflavin (mg)	3.9169
Tocopherol, beta (mg)	0.0400
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.1368
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)	6.7522
Tocopherol, delta (mg)	0.2492
Arginine (g)	5.2479
Proline (g)	5.0718
Fatty acids, total polyunsaturated 18:1 t (g)	0.0920
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	1.4990
Adjusted Protein (g)	0.0000
Cystine (g)	1.3346
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	312.9253
Copper, Cu (mg)	2.8621
Maltose (g)	0.0000
Zinc, Zn (mg)	18.3004
Total lipid (fat) (g)	75.3765
Vitamin K (phylloquinone) (g)	632.0517
Cholesterol (mg)	2067.8144
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1502
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	2.0300
Folate, total (g)	548.1303
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0880
Vitamin A, IU (IU)	7178.2787
Energy (kcal)	1909.1052
Fatty acids, total saturated 16:1 undifferentiated (g)	2.2594
Fatty acids, total saturated 14:1 (g)	0.0280
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.2782
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.2085
Sugars, total (g)	9.1805
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2400
Vitamin C, total ascorbic acid (mg)	56.4230
Lutein + zeaxanthin (g)	5441.9500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.5312
Vitamin B-12, added (g)	0.0000
Valine (g)	5.3970
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)	319.3137
Fatty acids, total saturated 16:0 (g)	19.8933
Carbohydrate, by difference (g)	33.1284
Vitamin D (IU)	352.8000
Fructose (g)	0.0113
Fluoride, F (g)	4.4000
Aspartic acid (g)	8.3007
Tyrosine (g)	3.6187
Potassium, K (mg)	3738.3381
Fatty acids, total saturated 12:0 (g)	0.3943
Vitamin A, RAE (g)	1360.4506
Serine (g)	5.5591
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	4.2804
Fatty acids, total trans-polyenoic 22:4 (g)	0.0520
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0160
Fatty acids, total saturated 14:0 (g)	3.5358
Histidine (g)	2.4717
Isoleucine (g)	4.3801
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0480
Niacin (mg)	12.1527
Water (g)	1463.7402
Fatty acids, total saturated 8:0 (g)	0.3111
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0720
Carotene, beta (g)	1885.9100
Sodium, Na (mg)	1441.1047
Iron, Fe (mg)	25.4438
Energy (kJ)	7990.3176
Ash (g)	20.1583
Caffeine (mg)	0.0000
Glycine (g)	2.7378
Fatty acids, total trans-polyenoic (g)	0.0480
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0480
Fatty acids, total saturated 18:2 undifferentiated (g)	7.4137
Fatty acids, total polyunsaturated (g)	10.3758
Vitamin E (alpha-tocopherol) (mg)	10.8387
Sucrose (g)	0.0091
Vitamin B-6 (mg)	2.0680
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2306
Vitamin D (D2 + D3) (g)	8.4960
Vitamin D3 (cholecalciferol) (g)	8.4960
Lysine (g)	7.2442
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0920
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	6.8944
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)	0.0320
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.4470
Folate, food (g)	548.1303
Fatty acids, total saturated 20:1 (g)	0.1080
Fatty acids, total monounsaturated (g)	24.5131
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	6.1240
Fatty acids, total polyunsaturated 16:1 t (g)	0.0120
Fatty acids, total polyunsaturated 17:0 (g)	0.0880
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.4000
Choline, total (mg)	1825.3577
Fatty acids, total polyunsaturated 16:1 c (g)	0.7920
Fatty acids, total saturated (g)	34.3386
Vitamin B-12 (g)	13.4699
Calcium, Ca (mg)	2039.1991
Fatty acids, total saturated 10:0 (g)	0.5919
Galactose (g)	0.0015
Tocotrienol, gamma (mg)	0.0400
Alanine (g)	4.4285
Glutamic acid (g)	13.9019
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0040
Carotene, alpha (g)	0.2000
Vitamin E, added (mg)	0.0000
Retinol (g)	1202.1606
Leucine (g)	7.7069
Folate, DFE (g)	548.1303
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0480
Fiber, total dietary (g)	8.2250
Tryptophan (g)	1.0400
Threonine (g)	3.7254
Fatty acids, total polyunsaturated 18:1 c (g)	13.5591
Manganese, Mn (mg)	0.6568
Protein (g)	263.2652
Cryptoxanthin, beta (g)	36.0700
Fatty acids, total saturated 18:1 undifferentiated (g)	21.5166
Betaine (mg)	1.2980
Phosphorus, P (mg)	2928.3237
Tocopherol, gamma (mg)	2.2442

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. Arrange a rack in the middle of the oven and heat to 425°F | 2. In a large bowl, whisk together 1/4 cup of the pecorino, parsley, 1/2 teaspoons of the salt, oregano, and eggs and season with black pepper & red pepper flakes (if using); set egg mixture aside. | 3. Heat the oil in a 10" nonstick ovenproof skillet over medium-high heat; add the remaining salt, onions, and potatoes and cook, stirring occasionally, until lightly browned and soft, about 20 minutes. | 4. Remove skillet from heat. | 5. Add the egg mixture to the skillet and stir to distribute the onions & scallions and potatoes evenly. | 6. Scatter the peppers over the top, spoon the ricotta over the mixture in 6 dollops, and sprinkle with the remaining pecorino. | 7. Bake until lightly browned and the center is set, about 15 minutes. | 8. Run a rubber spatula around the edges of the frittata to loosen it. | 9. Slide the frittata onto a serving plate; season with more black pepper, if you like. | 10. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
pecorino cheese	1/2	cup	grated	806.9352	0.0	179.5204	4.5333
flat leaf parsley	2	tablespoons	chopped	806.9352	0.0	179.5204	4.5333
kosher salt	1 1/2	1/2		806.9352	0.0	179.5204	4.5333
oregano	1	teaspoon	chopped	2.65	0.6892	0.09	0.0428
egg	8		beaten	572.0	2.88	50.24	38.04
black pepper			ground	-	-	-	-
red pepper flake	2	pinches	crushed	806.9352	0.0	179.5204	4.5333
extra virgin olive oil	3	tablespoons		806.9352	0.0	179.5204	4.5333
yellow onion	1		halved sliced	-	-	-	-
scallion	3		chopped	96.0	22.02	5.49	0.57
fingerling potato	2		peeled sliced	806.9352	0.0	179.5204	4.5333
red bell pepper	1		roasted peeled cut used bottled ruined	806.9352	0.0	179.5204	4.5333
ricotta cheese	1	cup	used store-bought	431.52	7.5392	27.9248	32.1904

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

Cooking in progress....

Ricotta and Roasted Red Pepper Frittata