Protein-Packed Vegetarian Recipe
Broccoli Bake
(3 votes)
(3 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
251
calories
Calories
Healthy, because
Even smarter
Nutritional values
Curd cheese and cheese contain a lot of bone-strengthening calcium, the eggs provide a lot of protein. Broccoli provides additional vitamin C.
You can vary cheese and vegetables as you like in this recipe and thus create new creations again and again.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 277.6 μg | (463 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 137 μg | (46 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 21.6 μg | (48 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 166 mg | (175 %) | ||
| Potassium | 790 mg | (20 %) | ||
| Calcium | 405 mg | (41 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Broccoli
- 1 bunch scallions
- 250 grams Cherry tomatoes
- 4 eggs
- 50 grams Emmentaler cheese
- 200 grams Quark
- salt
- peppers
Preparation steps
1.
Rinse scallions and cut into rings. Blanch scallions with broccoli in boiling salted water for 2-3 minutes. Rinse and drain well. Rinse tomatoes and cut in half.
2.
Season quark with salt and pepper. Stir in cheese and eggs.
3.
Put mixture in a baking dish and spread vegetables on top, lightly pressing into egg mixture. Cover with aluminum foil and bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes. Serve hot.
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