Green Eggs & Ham
Nutrition Facts | |
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Serving Size: 1/4 of yield | |
Calories 91 | Calories from Fat 27 |
% Daily Value * | |
Total Fat 3g | 5% |
this table provides nutrition breakdown for fats | ||
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Saturated Fat 0g | 0% | |
Monounsaturated Fat 1g | ||
Polyunsaturated Fat 1g | ||
Trans Fat 0g |
nutrition data | |
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Cholesterol 14mg | 5% |
Sodium 492mg | 21% |
Potassium 331mg | 9% |
Total Carbohydrate 5g | 2% |
nutrition breakdown for carbohydrates | ||
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Dietary Fiber 1g | 4% | |
Sugars 2g |
protein nutritional details | |
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Protein 13g | 26% |
vitamins nutritional details | |||
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Vitamin A | 18% | Vitamin C | 30% |
Calcium | 4% | Iron | 6% |
daily values disclaimer |
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* The Percent Daily Values are based on a 2,000 calorie diet. Your values may change depending on your calorie needs. |
Prep Time
Prep Time: | 15 Minutes |
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Cook Time: | 20 Minutes |
Serves: | 4 |
Serving Size: | 1/4 of yield |
Ingredients
Directions
- Set oven to broil and remove husks from tomatillos. Place tomatillos on a baking sheet and broil for 5 minutes, or until the tops are soft. Remove from the oven and use fork to mash. Set aside.
- In a skillet over medium heat, add olive oil, diced onions, and garlic. Cook for 2-3 minutes.
- Add kale, spinach, parsley, and mashed tomatillos to the pan and cook for an additional 8 minutes. Stir and add diced ham, red pepper flakes, salt, and pepper.
- Form a large circle with ingredient mixture, about ½ inch thick.
- Add egg whites on top. Cover the pan with a lid and let cook for 5 minutes or until desired doneness.
- Divide mixture into four equal portions and serve.
Additional Notes
Journal It! 70 protein calories • ½ serving vegetables • ½ serving fat