Quick &Amp; Easy Frittata

1. Melt butter in non-stick pan.

2. Sauté veggies over medium high heat until warmed through, about 3-4 minutes.

3. While veggies are in pan, scramble eggs and water.

4. Add cheese and scramble until foamy.

5. Turn heat down to medium.

6. Pour eggs over veggies in pan.

7. Let eggs cook in pan until set-about 7-8 minutes.

8. Run spatula around edge of pan, slide frittata onto serving plate.

9. Season to taste with salt& pepper.

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Nutrient	Quantity
Total fats	28.725 g
Protein	47.6408 g
Carbohydrates	30.4321 g
Energy	565.91 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2083 g
Water	307.7036 g
Aspartic acid	3.3496 g
Calcium, Ca	562.1175 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.036 g
Lutein + zeaxanthin	2921.095 g
Fiber, total dietary	4.944 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.044 g
Fatty acids, total saturated 22:0	0.0107 g
Carotene, beta	497.965 g
Niacin	1.991 mg
Vitamin A, RAE	378.765 g
Fatty acids, total trans-polyenoic	0.024 g
Arginine	2.2969 g
Riboflavin	1.1702 mg
Fatty acids, total trans-polyenoic 22:4	0.026 g
Tocopherol, beta	0.0336 mg
Fatty acids, total polyunsaturated 15:0	0.016 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.072 g
Fatty acids, total saturated 20:1	0.0945 g
Glutamic acid	4.6816 g
Sodium, Na	800.7375 mg
Fatty acids, total saturated 16:1 undifferentiated	0.4684 g
Total lipid (fat)	28.725 g
Manganese, Mn	0.5612 mg
Fructose	0.9282 g
Proline	1.2962 g
Fatty acids, total saturated 16:0	5.6666 g
Fatty acids, total polyunsaturated 16:1 t	0.006 g
Fatty acids, total saturated 8:0	0.0304 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	3.062 g
Sucrose	0.1365 g
Choline, total	619.2855 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.024 g
Fatty acids, total polyunsaturated 18:1 t	0.046 g
Sugars, total	3.6605 g
Serine	2.2528 g
Fatty acids, total saturated 10:0	0.0624 g
Fatty acids, total saturated 18:0	2.1755 g
Fatty acids, total saturated 20:4 undifferentiated	0.376 g
Vitamin B-6	0.6412 mg
Selenium, Se	82.1325 g
Ash	6.6382 g
Vitamin D	164 IU
Fatty acids, total saturated 18:1 undifferentiated	10.0226 g
Pantothenic acid	3.9522 mg
Phenylalanine	1.6613 g
Copper, Cu	0.4637 mg
Betaine	0.7365 mg
Thiamin	0.3893 mg
Retinol	335.6 g
Methionine	0.9001 g
Iron, Fe	6.8729 mg
Carbohydrate, by difference	30.4321 g
Phosphorus, P	878.89 mg
Folate, total	204.695 g
Dihydrophylloquinone	0.2 g
Tocopherol, gamma	1.232 mg
Fatty acids, total saturated 4:0	0.0728 g
Alanine	1.7516 g
Cholesterol	752 mg
Valine	2.0358 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.046 g
Fatty acids, total saturated 18:2 undifferentiated	6.2765 g
Glycine	1.1685 g
Carotene, alpha	34.125 g
Glucose (dextrose)	1.4089 g
Fatty acids, total saturated 14:0	0.2862 g
Zinc, Zn	5.0356 mg
Isoleucine	1.5647 g
Maltose	0.2866 g
Tocopherol, delta	0.12 mg
Fatty acids, total saturated 12:0	0.056 g
Fatty acids, total polyunsaturated	7.1042 g
Fatty acids, total saturated 14:1	0.014 g
Tocotrienol, gamma	0.02 mg
Fatty acids, total polyunsaturated 17:1	0.0254 g
Leucine	2.5527 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.024 g
Tocotrienol, alpha	0.1746 mg
Vitamin A, IU	2000.845 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.014 g
Folate, DFE	204.695 g
Tryptophan	0.4375 g
Vitamin C, total ascorbic acid	121.758 mg
Fatty acids, total polyunsaturated 16:1 c	0.396 g
Fatty acids, total polyunsaturated 18:1 c	6.776 g
Fatty acids, total saturated 20:0	0.0087 g
Fatty acids, total saturated 6:0	0.0384 g
Lactose	0.2866 g
Tyrosine	1.1781 g
Vitamin B-12	2.22 g
Vitamin K (phylloquinone)	139.444 g
Fatty acids, total saturated	8.5575 g
Histidine	0.7771 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.024 g
Fatty acids, total monounsaturated	10.6284 g
Threonine	1.3429 g
Folate, food	204.695 g
Fatty acids, total polyunsaturated 17:0	0.044 g
Vitamin D (D2 + D3)	4 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.002 g
Cryptoxanthin, beta	19.365 g
Vitamin D3 (cholecalciferol)	4 g
Vitamin E (alpha-tocopherol)	3.1807 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.116 g
Fatty acids, total trans	0.076 g
Fatty acids, total trans-monoenoic	0.052 g
Magnesium, Mg	83.6575 mg
Lysine	2.094 g
Potassium, K	1009.44 mg
Cystine	0.6362 g
Fluoride, F	2.2 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0	0	0	0
Butter	1 tablespoon	85.5	3.9285	7.2
Broccoli	1.5 cups	46.41	9.0636	0.505
Parmesan cheese	0.5 cup	148	16	2
Egg	4	286	1.44	19.02
Water	2 tablespoons	0	0	0
Pepper	0	0	0	0
new potato	1 cup	0	0	0