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Brunch Eggs and Veggies

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.3652
Energy (kCal)509.236
Carbohydrates (g)11.2354
Total fats (g)29.6449
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Position a rack in the centre of the oven and preheat to 450f degrees. | 2. Lightly oil a large baking sheet or roaster. | 3. Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper. | 4. Bake, occasionally turning the veggies with a spatula, until the potatoes are almost tender, up to 40 minutes. | 5. Stir in tomatoes, garlic and thyme. | 6. Bake until the veggies are browned, about 10 to 20 minutes more. | 7. Transfer the veggies to a 2-quart ovenproof serving dish. | 8. Spacing them evenly apart, break the eggs over the veggies. | 9. Bake until the eggs are set, about 10 minutes. | 10. Sprinkle with cheese and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    yukon gold potato 1 1/2 1/2 peeled cut - - - -
    red bell pepper 1 cut - - - -
    zucchini 2 cut 4.62 0.6842 0.5962 0.08800000000000001
    yellow onion 1 cut - - - -
    extra virgin olive oil 3 tablespoons - - - -
    salt pepper ground - - - -
    rom tomato 1 seeded chopped - - - -
    garlic clove 2 smashed - - - -
    thyme 2 teaspoons chopped 1.6159999999999999 0.3912 0.08900000000000001 0.0269
    egg 6 429.0 2.16 37.68 28.53
    parmesan cheese 1/4 cup grated 74.0 8.0 8.0 1.0

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



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