Baked Baguette with Tomato, Spinach and Cheese
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
801
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 801 cal. | (38 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 392.8 μg | (655 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 278 μg | (93 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,080 mg | (27 %) | ||
| Calcium | 391 mg | (39 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 16.9 g | |||
| Uric acid | 75 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse and trim the spinach and wilt in a little boiling salted water. Drain, rinse cold and drain again. Peel and dice the onion and garlic and sauté in some oil. Chop the spinach coarsely and add to the pan. Sauté briefly and season with salt, pepper and nutmeg.
2.
Rinse the tomatoes and cut into slices. Slice the brie. Halve the baguettes crosswise and then slice each half lengthwise. Layer the bottom pieces with spinach, tomatoes and cheese. Drizzle the tops of the baguette with oil.
Place the filled baguettes on a baking sheet and bake for about 6 minutes in a preheated oven at 200°C (approximately 400ºF). Then, place the tops on them and bake for another 2 minutes.
Serve hot.
