RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	30.0615
Energy (kCal)	395.175
Carbohydrates (g)	8.516
Total fats (g)	26.515
Fatty acids, total saturated 20:0 (g)	0.0060
Fatty acids, total saturated 18:3 undifferentiated (g)	0.1547
Fatty acids, total polyunsaturated 17:1 (g)	0.0240
Fatty acids, total trans-monoenoic (g)	0.0520
Fatty acids, total saturated 20:4 undifferentiated (g)	0.3760
Fatty acids, total saturated 4:0 (g)	0.0161
Fatty acids, total trans (g)	0.0760
Riboflavin (mg)	1.0020
Tocopherol, beta (mg)	0.0200
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0140
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)	1.9568
Tocopherol, delta (mg)	0.1200
Arginine (g)	2.0427
Proline (g)	1.1512
Fatty acids, total polyunsaturated 18:1 t (g)	0.0460
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.7400
Adjusted Protein (g)	0.0000
Cystine (g)	0.6016
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	63.6550
Copper, Cu (mg)	0.4079
Maltose (g)	0.0000
Zinc, Zn (mg)	3.4418
Total lipid (fat) (g)	26.5150
Vitamin K (phylloquinone) (g)	2.8925
Cholesterol (mg)	745.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0720
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	111.9750
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0440
Vitamin A, IU (IU)	1242.0500
Energy (kcal)	395.1750
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4294
Fatty acids, total saturated 14:1 (g)	0.0140
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.8505
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	1.7150
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1200
Vitamin C, total ascorbic acid (mg)	5.2650
Lutein + zeaxanthin (g)	1006.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1160
Vitamin B-12, added (g)	0.0000
Valine (g)	1.8722
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)	42.6500
Fatty acids, total saturated 16:0 (g)	5.1755
Carbohydrate, by difference (g)	8.5160
Vitamin D (IU)	164.0000
Fructose (g)	0.0000
Fluoride, F (g)	2.2000
Aspartic acid (g)	2.9434
Tyrosine (g)	1.1146
Potassium, K (mg)	414.0000
Fatty acids, total saturated 12:0 (g)	0.0070
Vitamin A, RAE (g)	329.6500
Serine (g)	2.0948
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.5086
Fatty acids, total trans-polyenoic 22:4 (g)	0.0260
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0080
Fatty acids, total saturated 14:0 (g)	0.1091
Histidine (g)	0.7007
Isoleucine (g)	1.4634
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0240
Niacin (mg)	1.1613
Water (g)	174.1050
Fatty acids, total saturated 8:0 (g)	0.0108
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0360
Carotene, beta (g)	78.5000
Sodium, Na (mg)	355.5250
Iron, Fe (mg)	4.2413
Energy (kJ)	1654.5250
Ash (g)	3.3025
Caffeine (mg)	0.0000
Glycine (g)	1.0537
Fatty acids, total trans-polyenoic (g)	0.0240
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0240
Fatty acids, total saturated 18:2 undifferentiated (g)	6.2314
Fatty acids, total polyunsaturated (g)	7.0054
Vitamin E (alpha-tocopherol) (mg)	2.1875
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.3855
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0048
Vitamin D (D2 + D3) (g)	4.0000
Vitamin D3 (cholecalciferol) (g)	4.0000
Lysine (g)	1.9196
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0460
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.2826
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)	0.0160
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2884
Folate, food (g)	111.9750
Fatty acids, total saturated 20:1 (g)	0.0679
Fatty acids, total monounsaturated (g)	10.1140
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	3.0620
Fatty acids, total polyunsaturated 16:1 t (g)	0.0060
Fatty acids, total polyunsaturated 17:0 (g)	0.0440
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.2000
Choline, total (mg)	590.3050
Fatty acids, total polyunsaturated 16:1 c (g)	0.3960
Fatty acids, total saturated (g)	7.4221
Vitamin B-12 (g)	1.8350
Calcium, Ca (mg)	217.9250
Fatty acids, total saturated 10:0 (g)	0.0183
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0200
Alanine (g)	1.6172
Glutamic acid (g)	4.0412
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0020
Carotene, alpha (g)	17.5500
Vitamin E, added (mg)	0.0000
Retinol (g)	321.9500
Leucine (g)	2.3865
Folate, DFE (g)	111.9750
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0240
Fiber, total dietary (g)	1.6425
Tryptophan (g)	0.3945
Threonine (g)	1.2295
Fatty acids, total polyunsaturated 18:1 c (g)	6.7760
Manganese, Mn (mg)	0.2971
Protein (g)	30.0615
Cryptoxanthin, beta (g)	18.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	9.5759
Betaine (mg)	0.6000
Phosphorus, P (mg)	550.1000
Tocopherol, gamma (mg)	1.0000

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 bowl whisk eggs until light and frothy. | 2. Add to the bowl of beaten eggs the following: chopped parsley, shredded mozzarella, Parmesan cheese, crushed tomatoes, hot/Tabasco sauce, salt(optional), and pepper(optional). | 3. In a large non-stick saute pan melt butter over medium heat. | 4. Add egg mixture to the saute pan. | 5. Using a spatula, stir eggs sparingly until the mozzarella cheese is melted and the eggs are done to your desired consistency. | 6. Serve with a fennel breakfast sausage, toast, and cappuccino. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
flat leaf italian parsley	1	tablespoon	chopped	-	-	-	-
mozzarella cheese	1/3	cup	shredded	-	-	-	-
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
tomato	2	tablespoons	crushed	5.175	1.1475	0.27	0.045
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
tabasco sauce	1	dash		-	-	-	-
salt pepper				-	-	-	-

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

Cooking in progress....

Mizzmila's Italian Scramble