Vegetable Casserole with Potatoes
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
501
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 501 cal. | (24 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 234.5 μg | (391 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 158 mg | (166 %) | ||
| Potassium | 1,234 mg | (31 %) | ||
| Calcium | 450 mg | (45 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 225 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams potatoes
- 250 grams Cherry tomatoes
- 1 small Broccoli
- 3 eggs
- 120 grams grated Gouda
- 100 grams Whipped cream
- 100 grams Sour cream
- salt
- peppers
- Nutmeg (freshly grated)
- 2 Tbsps slivered almonds
- butter (for the pan)
Preparation steps
1.
Preheat the oven to 200 ° C top and bottom heat Preheat.
2.
Peel, rinse and dice potatoes. Rinse broccoli and divide into florets. Rinse tomatoes. Whisk eggs with cheese, cream and sour cream, season with salt, pepper and nutmeg. Arrange potatoes in a buttered baking dish and pour cream mixture over. Bake in preheated oven at 200°C (approximately 400°F) for about 15 minutes. Spread tomatoes and broccoli on top and sprinkle with flaked almonds. Bake for 20-25 minutes more. If casserole brown too quickly, cover with aluminum foil. Remove from the oven and serve.
