9 Ingredients
  • 1 small Japanese or Chinese eggplant (about 6 ounces), peeled and diced
  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1 green bell pepper, seeded and chopped
  • 1 small zucchini, cut in half lengthwise, seeded, and diced
  • 1 large ripe tomato (1/2 pound), peeled, seeded, and chopped
  • 1 tablespoon chopped fresh parsley
  • Salt and freshly ground pepper
  • 8 eggs
Nutrition
167
8% daily value
6 servings
                                       
                                            low-​carb, low-​sugar, vegetarian, dairy-​free, gluten-​free
     

Fat

19% 12

Saturated

14% 3

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

2% 6

Carbs (net)

- 4

Fiber

8% 2

Sugars

- 3

Sugars, added

- 0

Protein

17% 8

Cholesterol

71% 213

Sodium

18% 424

Calcium

5% 49

Magnesium

5% 22

Potassium

7% 326

Iron

8% 1

Zinc

9% 1

Phosphorus

20% 143

Vitamin A

13% 115

Vitamin C

29% 26

Thiamin (B1)

6% 0

Riboflavin (B2)

24% 0

Niacin (B3)

4% 1

Vitamin B6

18% 0

Folate equivalent (total)

12% 47

Folate (food)

- 47

Folic acid

- 0

Vitamin B12

21% 1

Vitamin D

8% 1

Vitamin E

13% 2

Vitamin K

18% 21
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