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Lamb with Eggs and Kale

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Lamb with Eggs and Kale
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Calories:
398
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie398 kcal(19 %)
Protein39.84 g(41 %)
Fat21.64 g(19 %)
Carbohydrates8.66 g(6 %)
Sugar added0 g(0 %)
Roughage1.91 g(6 %)
Vitamin A414.74 mg(51,843 %)
Vitamin D2.07 μg(10 %)
Vitamin E5.68 mg(47 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.93 mg(85 %)
Niacin16.29 mg(136 %)
Vitamin B₆0.38 mg(27 %)
Folate128.59 μg(43 %)
Pantothenic acid1.95 mg(33 %)
Biotin3.93 μg(9 %)
Vitamin B₁₂4.74 μg(158 %)
Vitamin C31.81 mg(33 %)
Potassium790.56 mg(20 %)
Calcium84.77 mg(8 %)
Magnesium52.34 mg(17 %)
Iron3.29 mg(22 %)
Iodine60.75 μg(30 %)
Zinc9.01 mg(113 %)
Saturated fatty acids8.25 g
Cholesterol291.14 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6 cups
curly kale (leaves separated, thick stalks cut off, leaf ribs pressed flat)
1 tablespoon
clarified butter
1
onion (finely chopped)
1 clove
garlic (finely chopped)
3.333 cups
lamb suitable for frying (e. g. boned lamb chops or leg), chopped into small cubes
3 cups
button Mushrooms (sliced)
4

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.