Lucini Italia Premium Select Extra Virgin Olive Oil Description
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100% Italian
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First Cold Press
Deliciously balanced with vibrant notes of herbs, tomato, and artichoke. Balanced, robust bitterness, peppery finish.
Goes Well With:
Tasting Notes
Balanced taste—fresh herbs, tomato plant, artichoke.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: About 50
| Amount Per Serving | % Daily Value |
|
| Calories | 130 | |
|
| Total Fat | 14 g | 21% |
|
| Saturated Fat | 2 g | 9% |
|
| Trans Fat | 0 g | |
|
| Polyunsaturated Fat | 1.5 g | * |
|
| Monounsaturated Fat | 11 g | * |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Total Sugars | 0 g | |
|
| Includes Added Sugars | 0 g | 0% |
|
| Protein | 0 g | * |
|
Not a significant source of cholesterol, dietary fiber, sugars, vitamin A, vitamin C, calcium and iron.
*Daily value not established.
Other Ingredients: Extra virgin olive oil.
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Winter Squash Frittata with Sage
Winter squash, including acorn squash, butternut squash, spaghetti squash and sugar pumpkins, are bursting with vitamin C, potassium, beta-carotene and dietary fiber. In addition to its superior nutritional value, winter squash is also incredibly delicious, with a sweet flavor and a creamy, buttery texture. This pan-made egg frittata incorporates mushrooms, peppers, sage and squash for a healthy and gorgeous autumn-inspired dish.
Winter Squash Frittata with Sage
- 1 acorn squash (or winter squash of choice)
- 8 baby bell mushrooms (sliced)
- 5 sage leaves
- 4 eggs (beaten)
- 1 garlic clove (chopped)
- 1 shallot (minced)
- 3 small sweet bell peppers (sliced)
- ¼ cup shaved parmesan cheese
- Salt
- Pepper
- Olive oil
- Cut squash into ½-inch round slices. With paring knife, remove hard skin.
- In skillet over medium heat, heat generous amount of olive oil. Place squash rings into pan and season with salt and pepper. Flip after about 2 minutes or once golden brown. Season other side with salt and pepper and cook for another 2 minutes.
- Remove squash from pan and place on paper towel to drain excess oil.
- To pan with oil, add sage leaves and fry about 30-45 seconds. Drain on paper towel.
- Remove a little oil from pan, leaving enough to sauté vegetables. To pan, add mushrooms, shallots, garlic and bell peppers. Sauté 2 minutes, then add beaten eggs. Add pinch of salt and pepper. Swirl pan to ensure egg covers entire surface.
- Add squash rings and sage back to pan. Sprinkle parmesan cheese over top. Reduce heat to low and cover with lid. Cook 3-4 minutes or until eggs have set.
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