Mozzarella Kebabs with Vegetables
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
591
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 591 cal. | (28 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 15 mg | (125 %) | ||
| Vitamin K | 36.5 μg | (61 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 186 μg | (62 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 353 mg | (372 %) | ||
| Potassium | 657 mg | (16 %) | ||
| Calcium | 528 mg | (53 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 193 μg | (97 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 6 Bell pepper (green, yellow and red)
- ¼ tsp fennel seeds
- 2 Tbsps olive oil
- salt
- peppers
- 500 grams Bocconcini
- 2 egg whites
- 100 grams White bread crumbs
- vegetable oil (for frying)
- 2 Tbsps finely chopped Basil
- 1 splash lemon juice
Preparation steps
1.
Peel the onion and cut into wedges. Rinse, halve and trim the bell peppers and cut into pieces. Sauté together with the onion and the fennel seeds in some oil for 1-2 minutes. Season with salt and pepper, cover and simmer for about 5 minutes over low heat until tender.
2.
Drain the mozzarella well.
Whisk the egg whites and pour into a deep dish. Place the breadcrumbs on a separate plate.
Season the mozzarella with salt and pepper and dip into the egg whites. Coat with the breadcrumbs and fry for 1-2 minutes until golden brown in some oil. Drain on paper towels and allow to cool slightly before threading onto wooden skewers.
3.
Add the basil to the vegetables and season with salt, pepper and lemon juice.
Serve with the kebabs.
