Grilled Mozzarella Toast
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
456
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 369 mg | (9 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 4.3 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 171 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ⅞ cup Mozzarella (ball)
- 8 slices white Bread (crusts trimmed)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 tsps fresh oregano (chopped)
- 3 eggs
- ½ cup milk
- 1 pinch Nutmeg (freshly grated)
- 3 Tbsps all-purpose flour
- 3 Tbsps olive oil
- fresh oregano (for garnish)
Preparation
Kitchen utensils
2 Pots, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Slotted spoon, 1 Immersion blender, 1 Sieve, 1 Plate
Preparation steps
1.
Drain the mozzarella and cut slices. Divide 1/2 of the cheese slices between 4 slices of bread. Season with salt and pepper, sprinkle with chopped oregano and top with the remaining cheese. Cover with remaining bread slices, pressing gently around the edges, to form 4 sandwiches.
2.
Whisk the eggs, milk, nutmeg, salt and pepper in a large bowl. Place the flour in a separate bowl.
3.
Heat the oil in a skillet over medium heat.
4.
Dredge the sandwiches through the flour to lightly coat and then dip in the egg mixture to coat completely. Fry sandwiches in hot oil for 2 to 3 minutes per side, or until the cheese melts and the sandwich is crisp and golden brown. Drain briefly on paper towels.
5.
Cut the sandwiches diagonally into triangles. Garnish with oregano sprigs. Serve.
