Serving Size | ¼of recipe |
Calories | 120 |
Calories from Fat | 25 |
Total Fat | 3 g |
Saturated Fat | 1 g |
Cholesterol | 0 mg |
Sodium | 280 mg |
Total Carbohydrate | 9 g |
Dietary Fiber | 2 g |
Sugars | 6 g |
Proteins | 14 g |
Vitamin A | 70% DV |
Vitamin C | 260% DV |
Calcium | 8% DV |
Iron | 15% DV |
Percent Daily Values (DV) are based on a 2,000 calorie diet.
Servings | 4 |
Preparation Time | 45 minutes |
Cups of Fruits and Vegetables Per Person: 0.5
Ingredients | Measures |
---|---|
Olive oil, divided | 2 teaspoon |
Chopped celery | ½ cup |
Garlic cloves, minced | 2 |
Dried oregano | ½ teaspoon |
Black pepper | ¼ teaspoon |
Grated parmesan cheese | 1 tablespoon |
Chopped fresh flat-leaf parsley | 1 tablespoon |
Egg substitute | 2 cups |
Red bell peppers, chopped | 2 |
Chopped onions | ½ cup |
Diabetic Exchange
Fruit: 0; Vegetables: 1; Meat: 2; Milk: 0; Fat: 0; Carbs: 0; Other: 0
Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.