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Eggs with Late Summer Vegetables Bilbao Style Recipe
|Eggs||4 , beaten|
|Onion||1 , thinly sliced|
|Zucchini||5 Small, peeled and cubed|
|Ripe tomatoes||3 , peeled and mashed|
|Cooked ham||1 Cup (16 tbs), finely diced with its fat|
|Garlic||2 Clove (10 gm), thinly sliced|
|Green peppers||2 , broiled until the skin blackens and blisters, peeled, seeded and cut into pieces|
|Bread slices||4 , cut into triangles and fried in oil or butter until golden|
Calories 981 Calories from Fat 608
% Daily Value*
Total Fat 69 g105.5%
Saturated Fat 11.7 g58.3%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 681.2 mg28.4%
Total Carbohydrates 61 g20.4%
Dietary Fiber 11.8 g47.4%
Sugars 19.4 g
Protein 39 g77.8%
Vitamin A 66.6% Vitamin C 357.4%
Calcium 20.7% Iron 32.5%
*Based on a 2000 Calorie diet
1.In a heavy pan heat the oil and cook onions in it until soft.
2.Put zucchini cubes and cook after putting the lid on for 5 minutes.
3.Put tomatoes, ham, garlic, peppers, salt to taste in the skillet and cook for five more minutes after covering.
4.Add eggs to the skillet once zucchini is soft.