Baked Eggs with Vegetables and Ham in Glass Jars
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(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
176
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 18.5 μg | (31 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 41 mg | (43 %) | ||
| Potassium | 646 mg | (16 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Preheat oven to 180°C convection (approximately 350°F).
2.
Peel and finely dice carrots. Rinse, quarter and remove seeds from tomatoes. Cut tomatoes into small cubes. Cut ham into cubes and mix with vegetables and chives. Season with salt and pepper and divide mixture among 4 small glass jars (about 220 ml or approximately 1 cup each). Break eggs gently over vegetables. Place lids on jars and place jars in a roasting pan. Pour about 2 cm (approximately 3/4 inch) hot water into pan. Bake until eggs are set, about 25 minutes.
3.
Serve eggs in jars.
