Baked Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
576
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.6 g | (39 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 10 mg | (83 %) | ||
| Vitamin K | 87.8 μg | (146 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,664 mg | (42 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 24.1 g | |||
| Uric acid | 189 mg | |||
| Cholesterol | 177 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps sunflower oil
- 1 small Pumpkin (750 grams)
- 2 onions
- 150 grams Feta
- 2 eggs
- 200 grams Whipped cream
- 4 Tomatoes
- 200 grams Green cabbage
- salt
- freshly ground peppers
- Nutmeg
- Chili powder
- Fat (for the pan)
- 2 Tbsps Pumpkin seed
Preparation steps
1.
Peel pumpkin, scrape out seeds and fibers and cut pumpkin pulp into cubes. Blanch tomatoes in hot water for a few seconds, rinse in cold water and peel. Quarter and remove seeds, dice finely. Cut cabbage into fine strips. Peel onions and cut into cubes. Heat oil in a pan and saute onions for a few minutes. Add pumpkin and cabbage and saute briefly. Season with salt, pepper and nutmeg. Whisk eggs with cream and feta cheese until smooth and season with salt, pepper and chili powder.
2.
Butter gratin pan and spread all vegetables in it. Pour egg mixture on top and bake in preheated oven at 180°C (approximately 350°F) for about 30 minutes. Remove from the oven and serve.
