Nutrition Facts
Servings Per Recipe: 4
Serving Size: 1 serving
Amount Per Serving
Calories 88.9
Total Fat 2.9 g
Saturated Fat 0.8 g
Polyunsaturated Fat 0.4 g
Monounsaturated Fat 1.0 g
Cholesterol 106.6 mg
Sodium 100.5 mg
Potassium 389.4 mg
Total Carbohydrate 8.0 g
Dietary Fiber 1.8 g
Sugars 1.4 g
Protein 9.8 g
Vitamin A 19.5 %
Vitamin B-12 5.2 %
Vitamin B-6 8.7 %
Vitamin C 33.3 %
Vitamin D 5.6 %
Vitamin E 3.1 %
Calcium 4.6 %
Copper 5.6 %
Folate 8.3 %
Iron 5.3 %
Magnesium 5.8 %
Manganese 9.8 %
Niacin 3.7 %
Pantothenic Acid 6.1 %
Phosphorus 10.1 %
Riboflavin 12.5 %
Selenium 12.6 %
Thiamin 5.6 %
Zinc 3.6 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Veggie and Egg Bake

View the full Veggie and Egg Bake Recipe & Instructions
Submitted by: LRRSNDRS

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Veggie and Egg Bake

36 calories of Egg, fresh, whole, raw, (0.50 large)

17 calories of Egg white, large, (1 serving)

8 calories of Onions, raw, (0.13 cup, chopped)

8 calories of Red Ripe Tomatoes, (0.25 cup cherry tomatoes)

7 calories of Zucchini, (0.25 cup, sliced)

5 calories of Milk, nonfat, (0.06 cup)

5 calories of Green Peppers (bell peppers), (0.13 cup, strips)

1 calories of Pepper, black, (0.06 tbsp)

1 calories of Mushrooms, fresh, (0.06 cup, pieces or slices)

0 calories of Mrs. Dash (R) Garlic & Herb Seasoning Blend, (0.13 tsp)


Nutrition & Calorie Comments  

I prepared this for myself and my son for lunch yesterday, and while he and I both felt it needed a little extra salt & pepper and was perhaps a mite watery (from my zucchini, maybe?), the leftovers for today's breakfast were perfect. Thanks so much for sharing the recipe! Submitted by:
JOLLIEBELL

(2/1/11)
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