• med fat 6.74g 6.74%
  • med sat fat 1.82g 1.82%
  • low salt 80.59mg 0.08%
  • low sugar 3.86g 3.86%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. In a bowl, combine eggs, asparagus, ricotta, potato, tomatoes and herbs.
  2. Season with pepper.
  3. Place 1 tablespoon oil in medium size frypan over moderate heat. Add egg mixture to hot pan, stir briefly, top with parmesan and place in oven at 200°C. - Cook until lightly browned (approximately 5 to 10 minutes).
  4. Turn out onto plate. - Serve with rocket or watercress dressed with remaining olive oil and , balsamic vinegar.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
252.55g
100.00g
Energy (kJ)
1308.19kJ
517.99kJ
Protein (g)
19.58g
7.75g
Total fat (g)
17.01g
6.74g
- Saturated fat (g)
4.59g
1.82g
- Polyunsaturated fat (g)
1.92g
0.76g
- Monounsaturated fat (g)
8.09g
3.20g
Cholesterol (mg)
378.23mg
149.76mg
Carbohydrate-available (g)
17.89g
7.09g
CarbohydrateSE (g)
17.83g
7.06g
- Sugars (g)
9.76g
3.86g
Water (g)
186.17g
73.71g
Dietary fibre (g)
5.38g
2.13g
Thiamin (mg)
0.27mg
0.11mg
Riboflavin (mg)
0.59mg
0.23mg
Niacin (mg)
3.14mg
1.24mg
Niacin equivalents (mg)
7.71mg
3.05mg
Vitamin C (mg)
22.10mg
8.75mg
Total folate (ug)
164.10ug
64.98ug
Total vitamin A equivalents (ug)
296.24ug
117.30ug
Retinol (ug)
170.54ug
67.53ug
Beta carotene equivalents (ug)
755.37ug
299.10ug
Sodium (mg)
203.52mg
80.59mg
Potassium (mg)
1340.38mg
530.74mg
Magnesium (mg)
67.91mg
26.89mg
Calcium (mg)
110.94mg
43.93mg
Phosphorus (mg)
322.48mg
127.69mg
Iron (mg)
3.86mg
1.53mg
Zinc (mg)
4.84mg
1.92mg

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