Macaroni and Veggie 'flatbread'

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Macaroni and Veggie 'flatbread'
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Health Score:
7,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
918
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie918 kcal(44 %)
Protein30.52 g(31 %)
Fat48.22 g(42 %)
Carbohydrates89.16 g(59 %)
Sugar added0 g(0 %)
Roughage3.61 g(12 %)
Vitamin A631.58 mg(78,948 %)
Vitamin D4.03 μg(20 %)
Vitamin E8.28 mg(69 %)
Vitamin B₁0.92 mg(92 %)
Vitamin B₂0.87 mg(79 %)
Niacin7.89 mg(66 %)
Vitamin B₆0.29 mg(21 %)
Folate263.76 μg(88 %)
Pantothenic acid0.68 mg(11 %)
Biotin9.74 μg(22 %)
Vitamin B₁₂1.89 μg(63 %)
Vitamin C52.42 mg(55 %)
Potassium655.18 mg(16 %)
Calcium287.15 mg(29 %)
Magnesium36.44 mg(12 %)
Iron4.51 mg(30 %)
Iodine95.45 μg(48 %)
Zinc0.77 mg(10 %)
Saturated fatty acids19.14 g
Cholesterol294.66 mg
Author of this recipe:
How healthy are the main ingredients?
saltegggarlictomatoolive oil

Ingredients

for
4
Ingredients
14 ounces
5
cup
cup
2 cloves
6 ½ cups
1
yellow pepper
½ cup
black Olives
2 tablespoons
small Caper
3 balls
mozzarella cheese (approx. 125 g | 0.5 cup)
4 tablespoons
Basil leaves (to garnish)

Preparation steps

1.
Cook the macaroni in plenty of boiling, salted water until al dente. Drain and spread in a greased roasting tin or deep baking tray. Mix the eggs, milk and cream. Peel the garlic and press into the mixture. Season with salt and pepper and pour over the pasta. Wash and slice the tomatoes and arrange on top of the pasta. Season with salt. Trim and deseed the pepper and remove all the white inner ribs, then wash and dice finely. Scatter over the tomatoes along with the drained olives and capers.
2.
Slice the mozzarella and lay on top of the pizza. Sprinkle with pepper. Bake in an oven preheated to 220°C (200° fan) | 425F | gas7 on the middle shelf for about 30 minutes. Drizzle with olive oil after 20 minutes. Serve sprinkled with basil leaves.