13 Ingredients
  • 1 cup matzo cake meal
  • 2 large eggs plus 1 large yolk
  • 2 large eggs plus 1 large yolk
  • 3 tablespoons water
  • 2 tablespoons olive oil
  • potato starch
  • 2 tablespoons olive oil
  • 1/2 pound asparagus, trimmed and thinly sliced, leaving tips whole
  • 1 medium zucchini, halved lengthwise, then thinly sliced crosswise
  • 1 cup frozen peas (optional)
  • 6 scallions, thinly sliced, keeping white and pale green parts separate from greens
  • 1/3 cup grated Parmigiano-Reggiano plus some for serving
  • 1 teaspoon grated lemon zest
Nutrition
272
14% daily value
4 servings
                                       
                                            low-​sugar, vegetarian
     

Fat

29% 19

Saturated

18% 4

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 3

Carbs

6% 17

Carbs (net)

- 15

Fiber

11% 3

Sugars

- 3

Sugars, added

- 0

Protein

20% 10

Cholesterol

62% 186

Sodium

3% 80

Calcium

7% 69

Magnesium

7% 31

Potassium

8% 390

Iron

17% 3

Zinc

12% 1

Phosphorus

24% 168

Vitamin A

13% 118

Vitamin C

19% 17

Thiamin (B1)

16% 0

Riboflavin (B2)

32% 0

Niacin (B3)

9% 1

Vitamin B6

19% 0

Folate equivalent (total)

20% 82

Folate (food)

- 82

Folic acid

- 0

Vitamin B12

19% 0

Vitamin D

7% 1

Vitamin E

22% 3

Vitamin K

67% 81
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