12 Ingredients
  • 6 large eggs
  • 6 large fresh basil leaves, chopped
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 oz prosciutto, finely chopped
  • 1 tablespoon olive oil
  • 1 lb medium zucchini (about 3), halved lengthwise and cut crosswise into 1/4-inch-thick slices
  • 5 medium Swiss chard leaves, stems discarded and leaves finely chopped (1 1/2 cups)
  • 12 scallions, trimmed and finely chopped
  • 5 zucchini blossoms*
  • 2 ozfinely grated Parmigiano-Reggiano (1 cup)
Nutrition
199
10% daily value
6 servings
                                       
                                            low-​carb, low-​sugar, gluten-​free
     

Fat

19% 13

Saturated

26% 5

Trans

- 0

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

2% 6

Carbs (net)

- 4

Fiber

7% 2

Sugars

- 3

Sugars, added

- 0

Protein

32% 16

Cholesterol

67% 202

Sodium

20% 488

Calcium

29% 293

Magnesium

11% 44

Potassium

12% 435

Iron

11% 2

Zinc

11% 2

Phosphorus

41% 290

Vitamin A

19% 175

Vitamin C

39% 23

Thiamin (B1)

7% 0

Riboflavin (B2)

24% 0

Niacin (B3)

4% 1

Vitamin B6

14% 0

Folate equivalent (total)

17% 66

Folate (food)

- 66

Folic acid

- 0

Vitamin B12

12% 1

Vitamin D

12% 46

Vitamin E

7% 1

Vitamin K

194% 155
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