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Mexican Egg Frittata

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)26.4473
Energy (kCal)793.0499
Carbohydrates (g)7.8226
Total fats (g)73.4102
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pour olive oil into a nonstick pan and heat on med high. | 2. Add tortillas on by one and brown on each side until crispy. | 3. Drain oil from pan and drain tortillas on paper towels set aside and keep warm. | 4. Scramble eggs in a bowl and add all ingredients, mix well. | 5. Spray nonstick pan with pam and heat to med. | 6. Add egg mixture and fry till eggs are cooked to your desire. | 7. Put portion of egg mixture on tortillas and serve topped with pecante sauce. | 8. You may also put shredded cheese on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    corn tortilla 4 - - - -
    olive oil 1/4 cup 477.36 0.0 0.0 54.0
    egg 4 286.0 1.44 25.12 19.02
    green onion 1/2 cup chopped 9.585 2.0377 0.3444 0.1668
    tomato 1/2 chopped 20.1049 4.3449 0.9829 0.2234
    avocado 1 chopped - - - -
    salt 1/2 teaspoon - - - -
    cayenne pepper 1/4 - 1/2 teaspoon 0.0 0.0 0.0 0.0

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



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