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Calories501
Protein34.3g
Carbs28.6g
Fat28.8g
Fiber3.9g
Per serving
Vitamins & minerals
Estimated · 100% data coverage
Vitamin A
297.46 mcg RAE33.1% DV100% coverage
Vitamin C
13.55 mg15.1% DV100% coverage
Vitamin D
2.5 mcg12.5% DV100% coverage
Vitamin B6
0.58 mg34.2% DV100% coverage
Vitamin B12
1.83 mcg76.3% DV100% coverage
Folate
108.54 mcg DFE27.1% DV100% coverage
Calcium
443.46 mg34.1% DV100% coverage
Iron
4.67 mg26% DV100% coverage
Magnesium
70.73 mg16.8% DV100% coverage
Potassium
1,228.51 mg26.1% DV100% coverage
Phosphorus
648.96 mg51.9% DV100% coverage
Zinc
4.2 mg38.2% DV100% coverage
% Daily Value uses US FDA Daily Values (2024). Coverage is the share of recipe ingredient weight represented by matched nutrient data.
Cook mode
Ingredients
Method
Useful swaps
Make four mini egg rounds: Use exactly 100 g large whole eggs raw; 40 g cheddar cheese; 120 g baby potatoes; 130 g raw white mushrooms; 0.6 g ground black pepper; 60 g plain nonfat greek yogurt; 1 g dried thyme; 5 g avocado oil. Heat a skillet over medium. Cook the baby potatoes in avocado oil for 6 minutes and add the white mushrooms for 3 minutes. Whisk the raw eggs with cheddar and black pepper, divide into four rounds, cover, and cook for 3 minutes per side until fully set, whisk the Greek yogurt and thyme with 20 g warm water, and serve it over the rounds, baby potatoes, and white mushrooms. Dietary pattern is unchanged. Major allergens are unchanged; check packaged ingredients for cross-contact. The full measured ingredient set is retained, so nutrition per serving is essentially unchanged.
Make a folded egg plate: Use exactly 100 g large whole eggs raw; 40 g cheddar cheese; 120 g baby potatoes; 130 g raw white mushrooms; 0.6 g ground black pepper; 60 g plain nonfat greek yogurt; 1 g dried thyme; 5 g avocado oil. Heat a skillet over medium. Cook the baby potatoes in avocado oil for 6 minutes and add the white mushrooms for 3 minutes. Add the whisked egg-cheddar-black pepper mixture, reduce to medium-low, cover for 4 minutes until fully set, fold in half, and rest for 1 minute; whisk the Greek yogurt and thyme with 20 g warm water and serve it with the baby potatoes and white mushrooms. Dietary pattern is unchanged. Major allergens are unchanged; check packaged ingredients for cross-contact. The full measured ingredient set is retained, so nutrition per serving is essentially unchanged.
Storage and reheating
Refrigerate for up to 3 days.
Not marked as freezer-friendly.
Suggested reheating: Pan, Microwave.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
