Baked Panino with Mozzarella, Tomato and Olive
(0 votes)
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
322
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 16.2 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 323 mg | (8 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 122 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Cut the tramezzino in half diagonally. Drain the mozzarella and cut into slices. Rinse the tomatoes, remove stems and cores and cut into thin slices. Chop the olives. Cover half of the bread slices with tomato, mozzarella and olives. Season with salt and pepper, and top with the remaining bread slices. Press together well.
2.
Whisk the milk with a pinch of salt, oregano and eggs. Heat the oil in a hot frying pan. Carefully dip the sandwiches into the egg mixture and fry in the oil until golden brown, 4-5 minutes on each side.
3.
Cut diagonally in half again, arrange on plates and serve sprinkled with parsley. Serve with a fresh salad.
