Egg and Vegetable Tart Slices
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(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
322
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 42.1 μg | (70 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 166 μg | (55 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 32.4 μg | (72 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 637 mg | (16 %) | ||
| Calcium | 116 mg | (12 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 437 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
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Ingredients
for
4
Preparation steps
1.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking dish.
2.
Heat the olive oil and gently cook the onion until soft. Add the red pepper and cook for a 3 minutes.
3.
Add the sliced potatoes, garlic, tomatoes, peas, parsley and thyme and cook for a 3 minutes. Season with salt and place in the baking dish.
4.
Whisk together the milk, eggs and spices and pour over the vegetable mixture.
5.
Bake for about 25-35 minutes, until the eggs are set and lightly browned.
6.
Garnish with olives and thyme.
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