Bacon and Egg Gratin
(1 vote)
(1 vote)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
994
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 994 cal. | (47 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 709 mg | (18 %) | ||
| Calcium | 178 mg | (18 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 26.1 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Cook the spaghetti in boiling salt water until al dente. Drain, rinse in cold water and drain well.
2.
Rinse the tomatoes, remove the stalk and cut the flesh into pieces. Cut the bacon into strips. Peel and finely chop the onion. Saute the bacon and onion in butter. Mix in the spaghetti. Season with salt, pepper and nutmeg.
3.
Set aside about 2 tablespoons of peas and tomatoes. Mix the remaining peas and tomatoes into the pasta. Beat the eggs with the cream. Mix the egg-cream into the noodles. Pour the mixture into a greased baking dish.
4.
Sprinkle the remaining peas and tomatoes on the gratin and bake for 40-50 minutes. Serve sprinkled with chives and parmesan.
