Baked Eggs with Mushrooms and Tomatoes

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Baked Eggs with Mushrooms and Tomatoes
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Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
266
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie266 cal.(13 %)
Protein10 g(10 %)
Fat24 g(21 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage1.9 g(6 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.9 μg(15 %)
Vitamin E2.1 mg(18 %)
Vitamin K50.3 μg(84 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.1 mg(7 %)
Folate77 μg(26 %)
Pantothenic acid2.1 mg(35 %)
Biotin23.9 μg(53 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C21 mg(22 %)
Potassium444 mg(11 %)
Calcium54 mg(5 %)
Magnesium22 mg(7 %)
Iron2 mg(13 %)
Iodine16 μg(8 %)
Zinc1.2 mg(15 %)
Saturated fatty acids13.6 g
Uric acid41 mg
Cholesterol268 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
200 grams button Mushroom
1 onion
2 medium Tomatoes
6 Tbsps butter
salt
freshly ground peppers
5 Tbsps chopped parsley
4 eggs
How healthy are the main ingredients?
parsleyonionTomatosaltegg

Preparation steps

1.

Wipe the mushrooms with a damp cloth and slice thinly. Peel the onion and chop finely. Rinse the tomatoes, core and cut into small cubes. Heat 2 tablespoons butter in a large frying pan and sauté the onions until translucent. Add the mushrooms and sauté briefly. Stir in the diced tomatoes, season with salt and pepper and sprinkle with 2 tablespoons chopped parsley.

2.

Distribute between 4 ramekins. Top each ramekin with 1 egg and season with salt and pepper. Dot with the remaining butter and bake in a preheated oven (200°C) (approximately 400°F) until the egg is just set, or until cooked to your liking. Sprinkle with the remaining chopped parsley to serve. 

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