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Egg skillet with tomatoes
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
15 min.
Preparation
ready in 37 mins
Calories:
312
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 24.7 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19.1 μg | (42 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 490 mg | (12 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 10.4 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 1 Red onion (thinyl sliced)
- ½ cup Pancetta (diced)
- 1 Tbsp olive oil
- 2 cups canned, chopped Tomatoes
- 1 tsp dried oregano
- 2 cups Artichoke hearts (halved, from a jar)
- 4 eggs
- 1 pinch crushed Red pepper flakes (ground)
- 2 Tbsps fresh parsley (chopped)
Preparation steps
1.
Fry the onion and the pancetta slowly in olive oil for around 5 minutes until the onion is soft.
2.
Add the tomatoes and season with oregano, salt, ground black pepper and a pinch of sugar and leave to simmer.
3.
Add the artichoke hearts and heat through. Carefully crack the eggs into the pan, cover with a lid and cook for 4-5 minutes. Serve with chilli flakes and parsley.
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