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Green Floret and Egg Bowl

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Green Floret and Egg Bowl
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
266
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie266 kcal(13 %)
Protein15.09 g(15 %)
Fat16.71 g(14 %)
Carbohydrates15.56 g(10 %)
Sugar added0 g(0 %)
Roughage5.9 g(20 %)
Vitamin A362.5 mg(45,313 %)
Vitamin D2.3 μg(12 %)
Vitamin E6.14 mg(51 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.67 mg(61 %)
Niacin2.62 mg(22 %)
Vitamin B₆0.37 mg(26 %)
Folate166.12 μg(55 %)
Pantothenic acid1.03 mg(17 %)
Biotin5.93 μg(13 %)
Vitamin B₁₂1.58 μg(53 %)
Vitamin C155.7 mg(164 %)
Potassium833.56 mg(21 %)
Calcium199.34 mg(20 %)
Magnesium54.74 mg(18 %)
Iron1.78 mg(12 %)
Iodine63.52 μg(32 %)
Zinc0.89 mg(11 %)
Saturated fatty acids7.28 g
Cholesterol202.85 mg
Author of this recipe:

Ingredients

for
4
Ingredients
5 ½ cups
Broccoli (diced)
2 tablespoons
1.333 cups
natural Yogurt
1 teaspoon
5 tablespoons
2 cups
cherry tomatoes (quartered)
4
hard-boiled eggs (quartered)

Preparation steps

1.
Blanche the broccoli in boiling salt water for 6-7 min. Drain and rinse well.
2.
Dry roast the nuts in a pan and leave to cool. Chop half finely and the other half roughly.
3.
To make the dressing, mix together the yoghurt, mustard, cream and the finely chopped nuts. Season to taste with salt, ground black pepper and lemon juice.
4.
Carefully mix together the broccoli, tomatoes, the remaining nuts and the eggs. Arrange on plates and serve drizzled with the dressing.