Read on below ad
Feta, courgette and buckwheat bake
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Preparation:
45 min.
Preparation
Calories:
787
calories
Calories
Read on below ad
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 787 cal. | (37 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 45.9 μg | (77 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,252 mg | (31 %) | ||
| Calcium | 295 mg | (30 %) | ||
| Magnesium | 242 mg | (81 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 57 μg | (29 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 254 mg | |||
| Cholesterol | 163 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Read on below ad
Ingredients
for
4
Preparation
Preparation steps
1.
Heat the oven to 200C (180C fan) 400F, gas 6. Grease a baking dish.
2.
Heat the oil in a large frying pan, then add the courgettes, garlic and spring onions and cook, stirring occasionally, for 5-7 minutes, until the courgettes begin to soften. Remove from the heat and leave to cool slightly.
3.
Mix together the courgette mixture and the buckwheat.
4.
Beat together the eggs and cream and stir into the buckwheat mixture. Season to taste with salt and pepper.
5.
Put into the baking dish and arrange the tomatoes on top. Sprinkle over the cheese. Drizzle lightly with olive oil.
6.
Bake for20-25 minutes until piping hot.
Read on below ad