RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	39.2063
Energy (kCal)	597.8265
Carbohydrates (g)	13.447
Total fats (g)	42.3258
Fatty acids, total saturated 20:0 (g)	0.0653
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2593
Fatty acids, total polyunsaturated 17:1 (g)	0.0529
Fatty acids, total trans-monoenoic (g)	0.0780
Fatty acids, total saturated 20:4 undifferentiated (g)	0.5640
Fatty acids, total saturated 4:0 (g)	0.0124
Fatty acids, total trans (g)	0.1140
Riboflavin (mg)	1.4274
Tocopherol, beta (mg)	0.0639
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0210
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)	2.7075
Tocopherol, delta (mg)	0.1811
Arginine (g)	2.5635
Proline (g)	1.5771
Fatty acids, total polyunsaturated 18:1 t (g)	0.0690
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.9563
Adjusted Protein (g)	0.0000
Cystine (g)	0.8267
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	92.8066
Copper, Cu (mg)	0.2765
Maltose (g)	0.0000
Zinc, Zn (mg)	4.0996
Total lipid (fat) (g)	42.3258
Vitamin K (phylloquinone) (g)	20.7090
Cholesterol (mg)	1116.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.1153
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	44.4080
Folate, total (g)	187.2880
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0660
Vitamin A, IU (IU)	1906.3230
Energy (kcal)	597.8265
Fatty acids, total saturated 16:1 undifferentiated (g)	0.7739
Fatty acids, total saturated 14:1 (g)	0.0212
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.1471
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	5.3113
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.2266
Vitamin C, total ascorbic acid (mg)	31.9298
Lutein + zeaxanthin (g)	1685.7410
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1740
Vitamin B-12, added (g)	0.0000
Valine (g)	2.6143
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)	51.8215
Fatty acids, total saturated 16:0 (g)	8.2732
Carbohydrate, by difference (g)	13.4470
Vitamin D (IU)	246.0000
Fructose (g)	1.4239
Fluoride, F (g)	5.5833
Aspartic acid (g)	4.1413
Tyrosine (g)	1.5213
Potassium, K (mg)	679.0360
Fatty acids, total saturated 12:0 (g)	0.0014
Vitamin A, RAE (g)	494.0255
Serine (g)	2.9496
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.0777
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)	0.0297
Fatty acids, total saturated 14:0 (g)	0.1047
Histidine (g)	0.9479
Isoleucine (g)	2.0417
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0360
Niacin (mg)	0.7736
Water (g)	366.6969
Fatty acids, total saturated 8:0 (g)	0.0132
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)	135.6525
Sodium, Na (mg)	588.1950
Iron, Fe (mg)	6.1461
Energy (kJ)	2502.1250
Ash (g)	4.2158
Caffeine (mg)	0.0000
Glycine (g)	1.3354
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)	6.0786
Fatty acids, total polyunsaturated (g)	7.2644
Vitamin E (alpha-tocopherol) (mg)	5.5862
Sucrose (g)	0.8124
Vitamin B-6 (mg)	0.7168
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	6.0000
Vitamin D3 (cholecalciferol) (g)	6.0000
Lysine (g)	2.7879
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0707
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	4.8402
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)	0.1713
Folate, food (g)	187.2880
Fatty acids, total saturated 20:1 (g)	0.1230
Fatty acids, total monounsaturated (g)	20.8599
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	4.6000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0090
Fatty acids, total polyunsaturated 17:0 (g)	0.0691
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.3000
Choline, total (mg)	888.8344
Fatty acids, total polyunsaturated 16:1 c (g)	0.5943
Fatty acids, total saturated (g)	11.3224
Vitamin B-12 (g)	2.6700
Calcium, Ca (mg)	215.5895
Fatty acids, total saturated 10:0 (g)	0.0186
Galactose (g)	0.1229
Tocotrienol, gamma (mg)	0.0300
Alanine (g)	2.2451
Glutamic acid (g)	5.2973
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0030
Carotene, alpha (g)	7.6755
Vitamin E, added (mg)	0.0000
Retinol (g)	480.0000
Leucine (g)	3.3110
Folate, DFE (g)	187.2880
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)	2.9608
Tryptophan (g)	0.5187
Threonine (g)	1.7016
Fatty acids, total polyunsaturated 18:1 c (g)	10.1742
Manganese, Mn (mg)	0.3708
Protein (g)	39.2063
Cryptoxanthin, beta (g)	39.1000
Fatty acids, total saturated 18:1 undifferentiated (g)	19.8876
Betaine (mg)	1.1212
Phosphorus, P (mg)	631.8245
Tocopherol, gamma (mg)	1.6930

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> Canadian >> Canadian
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oven to 400°F. | 2. Heat oil in a non stick frypan, add ham cubes and onions. | 3. Sauté until onions are transparent and just turning brown, about 5 to 7 minutes. | 4. Add red, green and jalapeño peppers, celery and jalapeño jelly, if using. | 5. Sauté 3 to 5 minutes or until jelly melts. | 6. In a large bowl, beat eggs with salt and pepper, until frothy and about double in volume. | 7. Over high heat pour egg mixture evenly over evenly spread sautéed mixture. | 8. Move mixture around just a little. | 9. Place lid on frypan and leave on high heat until bottom is set, being careful not to burn. | 10. Do not remove lid. | 11. Place covered frypan on middle rack in oven and cook approximately 20 minutes, until well risen and golden (I have a see-through lid on my frypan). | 12. Remove lid and sprinkle with cheddar cheese, turn oven to broil, broil for 2 or 3 minutes until cheddar melts. | 13. Slide onto platter and cut into 4 pieces, serve hot with salsa if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
ham	1/2	cup	cooked cubed	-	-	-	-
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
red bell pepper	1/4	cup	chopped sweet	-	-	-	-
green bell pepper	1/4	cup	chopped	7.2975	1.5985	0.2502	0.0938
celery	1/4	cup	chopped	4.04	0.7499	0.1742	0.0429
jalapeno pepper	2		seeded chopped	3.2625	0.7312	0.1024	0.0416
jalapeno jelly	2	tablespoons		-	-	-	-
egg	6		beaten	429.0	2.16	37.68	28.53
salt	1/4	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	cracked	2.8865	0.7354	0.1195	0.0375
cheddar cheese	1/4	cup	grated	-	-	-	-

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

Cooking in progress....

Ham Frittata