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Vegetable Frittata With Roasted Tomato Salsa

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)24.7836
Energy (kCal)1096.808
Carbohydrates (g)131.4488
Protein (g)105.4602
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    Recipe Steps are not available.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg substitute 1 cup - - - -
    salt 1/2 teaspoon - - - -
    basil 1 tablespoon dried 0.6095 0.0702 0.0835 0.017
    zucchini 4 shredded 133.28 24.3824 9.4864 2.5088
    soy cheese 12 ounces grated 302.6 0.0 67.32 1.7
    tomato salsa roasted 302.6 0.0 67.32 1.7
    tomato 4 ripe cored 167.44 37.128 8.736 1.456
    onion 1 60.0 14.01 1.65 0.15
    shallot 2 peeled 230.4 53.76 8.0 0.32
    chive 1/4 cup chopped 3.6 0.522 0.3924 0.0876
    vegetable oil 1 tablespoon 117.23200000000001 0.0 0.0 13.6
    onion 1 halved sliced 60.0 14.01 1.65 0.15
    red pepper 1 diced - - - -
    cremini mushroom 1 trimmed sliced 302.6 0.0 67.32 1.7
    tofu 2 drained firm 81.6465 1.5762 9.7919 4.9442

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



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