• med fat 9.68g 9.68%
  • med sat fat 2.77g 2.77%
  • med salt 122.08mg 0.12%
  • low sugar 0.93g 0.93%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Heat 1 tablespoon of olive oil in a large non-stick frypan and cook potato and capsicum for about 15 minutes, uncovered, over a gentle heat, shaking pan to toss the potatoes until lightly golden and tender. Cool slightly.
  2. Lightly beat the eggs in a bowl.
  3. Add the potato, capsicum and asparagus with the parmesan and pepper.
  4. Heat other tablespoon of olive oil in frypan and pour in the egg and vegetable mixture.
  5. Cook over a moderate heat, pulling in the edges a little to allow the uncooked mixture to run underneath until partially set.
  6. Cover and continue cooking a further minute until completely set.
  7. Slice into wedges to serve either warm or at room temperature.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
209.23g
100.00g
Energy (kJ)
1206.16kJ
576.49kJ
Protein (g)
16.36g
7.82g
Total fat (g)
20.26g
9.68g
- Saturated fat (g)
5.80g
2.77g
- Polyunsaturated fat (g)
1.68g
0.80g
- Monounsaturated fat (g)
10.81g
5.17g
Cholesterol (mg)
291.34mg
139.25mg
Carbohydrate-available (g)
9.80g
4.68g
CarbohydrateSE (g)
9.74g
4.65g
- Sugars (g)
1.94g
0.93g
Water (g)
157.06g
75.07g
Dietary fibre (g)
1.71g
0.82g
Thiamin (mg)
0.16mg
0.08mg
Riboflavin (mg)
0.42mg
0.20mg
Niacin (mg)
1.32mg
0.63mg
Niacin equivalents (mg)
5.42mg
2.59mg
Vitamin C (mg)
56.85mg
27.17mg
Total folate (ug)
107.33ug
51.30ug
Total vitamin A equivalents (ug)
216.21ug
103.34ug
Retinol (ug)
152.94ug
73.10ug
Beta carotene equivalents (ug)
370.85ug
177.25ug
Sodium (mg)
255.43mg
122.08mg
Potassium (mg)
499.79mg
238.88mg
Magnesium (mg)
28.31mg
13.53mg
Calcium (mg)
157.36mg
75.21mg
Phosphorus (mg)
262.22mg
125.33mg
Iron (mg)
1.98mg
0.95mg
Zinc (mg)
1.69mg
0.81mg

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This page has been produced in consultation with and approved by: Coeliac Society of Victoria

Last updated:

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