Lamb with Eggs and Kale
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
562
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 562 cal. | (27 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 257.8 μg | (430 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 25.5 mg | (213 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 158 μg | (53 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 23 μg | (51 %) | ||
| Vitamin B₁₂ | 6.2 μg | (207 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 936 mg | (23 %) | ||
| Calcium | 119 mg | (12 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 8.3 mg | (104 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 407 mg | |||
| Cholesterol | 364 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 6 cups curly Kale (leaves separated, thick stalks cut off, leaf ribs pressed flat)
- 1 Tbsp clarified butter
- 1 onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 3 ⅓ cups lamb suitable for frying (e. g. boned lamb chops or leg), chopped into small cubes
- 3 cups button Mushrooms (sliced)
- 4 eggs
- Chili powder
Preparation steps
1.
Blanch the kale leaves in plenty of boiling salted water for approx. 1 minute. Drain, rinse with cold water, drain thoroughly and chop roughly.
2.
Melt the clarified butter in a pan and fry the onion and garlic briefly. Add the meat and fry for a further 2 - 3 minutes until golden brown. Add the mushrooms and fry for a further 1 - 2 minutes. Mix in the kale and season with salt and ground black pepper.
3.
Break the eggs into the pan and cook for 3 - 4 minutes until set. Sprinkle with a little chilli powder and serve.
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