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Add a photoRaciónes: 12
Ingredientes
- 1/2 c. Oil, olive
- 1 med Onion, halved, sliced vertically through the root end
- 1 1/2 med Carrots, peeled **
- 1 1/2 med Zucchini **
- 1 1/2 med Peppers, red bell **
- 2 c. Spinach, leaves, stems removed, shredded into 1/2 inch wide ribbons
- 1 c. Peas, fresh Or possibly frzn thawed Salt (to taste) Pepper (to taste)
- 14 lrg Large eggs
- 2 c. Cheese, Parmesan, grated
- 4 ounce Prosciutto Or possibly
- 4 ounce Ham, cooked **
Direcciones
- ** Cut vegetables into 1/4" x 3" julienne strips
- For Stuffing:Heat the extra virgin olive oil in a large skillet over high heat. Add in the vegetables and salt and pepper. Saute/fry, stirring occasionally, till the vegetables are just softened. (About 5 min)
- In a mixing bowl, beat the Large eggs with salt and pepper to taste till blended. Beat in the Parmesan cheese till the mix is smooth.
- Add in the Large eggs to the skillet, stirring constantly. Lower heat and stir till the Large eggs are scrambled and set. Transfer to a bowl and cold to room temperature. Stir in prosciutto.
- Set aside.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 150g | |
| Recipe makes 12 servings | |
| Calories 286 | |
| Calories from Fat 205 | 72% |
| Total Fat 23.1g | 29% |
| Saturated Fat 7.39g | 30% |
| Trans Fat 0.23g | |
| Cholesterol 277mg | 92% |
| Sodium 345mg | 14% |
| Potassium 273mg | 8% |
| Total Carbs 3.78g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.91g | 1% |
| Protein 16.4g | 26% |
