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4 Serves
30 Mins
Preheat your oven to 230°C using the broiler or top-heat setting.
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ItalianVitamin E
2 mg / 15 mgVitamin K
5 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
36 µg / 400 µgCalcium
523 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
110 mg / 420 mgPhosphorus
422 mg / 1,250 mgPotassium
1226 mg / 4,700 mgSodium
2259 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
125 µg / 55 µgFiber
1 g / 28 gSugar
12 g / 50 gSaturated Fat
9 g / 20 gCholesterol
38 mg / 300 mgCaffeine
0 mgNet Carbs
18 gAlcohol
0 g
In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and mixed herbs until well combined.
Heat the cooking oil in a large oven-safe skillet over medium heat. Add any desired raw vegetables like bell peppers and sauté until slightly softened.
Pour the egg mixture into the skillet, tilting the pan to ensure even distribution. Sprinkle the shredded cheese and pepperoni slices over the top.
Cook on the stovetop until the edges of the eggs are set, then sprinkle with Parmesan cheese.
Transfer the skillet to the preheated oven and bake until the eggs are puffed, golden brown, and firm in the center.
17
g95
g18
g
Italian
Italian