Fried Potatoes, Eggs and Sprouts
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
358
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.7 g | (42 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 429 μg | (715 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 326 μg | (109 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 309 mg | (325 %) | ||
| Potassium | 1,790 mg | (45 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 248 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams new potatoes
- salt
- 1 kilogram Brussels sprouts
- 3 Tbsps clarified butter
- peppers
- 1 handful young Spinach
- 4 eggs
Preparation steps
1.
Rinse the potatoes and cut into wedges. Boil in salted water for about 10 minutes.
Rinse, trim and halve the sprouts. Also boil in salted water for about 5 minutes. Rinse cold and drain.
2.
Sauté the potatoes with the sprouts in some butter for about 10 minutes, turning occasionally. Season with salt and pepper.
3.
Rinse and trim the spinach and shake dry.
4.
Fry 4 eggs in some butter and season with salt and pepper.
5.
Finally, mix the spinach into the vegetables and serve with a fried egg.
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