Pancetta and Egg Tart

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Pancetta and Egg Tart
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Health Score:
Health Score
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr
Ready in
Calories:
310
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie310 kcal(15 %)
Protein8.51 g(9 %)
Fat22.46 g(19 %)
Carbohydrates16.95 g(11 %)
Sugar added0 g(0 %)
Roughage0.89 g(3 %)
Vitamin A189.94 mg(23,743 %)
Vitamin D1.44 μg(7 %)
Vitamin E3.82 mg(32 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.73 mg(23 %)
Vitamin B₆0.06 mg(4 %)
Folate67.4 μg(22 %)
Pantothenic acid0.1 mg(2 %)
Biotin1.14 μg(3 %)
Vitamin B₁₂0.91 μg(30 %)
Vitamin C4.57 mg(5 %)
Potassium129.23 mg(3 %)
Calcium17.78 mg(2 %)
Magnesium13.96 mg(5 %)
Iron1.33 mg(9 %)
Iodine41.29 μg(21 %)
Zinc0.37 mg(5 %)
Saturated fatty acids6.31 g
Cholesterol125.96 mg
Author of this recipe:
How healthy are the main ingredients?
Spinacheggmilktomato

Ingredients

for
1
Ingredients
1 tablespoon
2 ½ ounces
1 ½ ounces
4 ounces
Bacon (diced)
8
¼ cup
14 ounces
All purpose flour (for the work surface)
9 ounces
cherry tomatoes

Preparation steps

1.
Heat the butter in a pot and add the spinach. Allow to wilt, stirring continuously. Season with salt and ground black pepper. Remove from the pot, wring out any excess water and drain.
2.
Dry roast the pine nuts, then set aside and fry the bacon in the pan.
3.
Mix together the eggs and the milk and season with salt and ground black pepper.
4.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a tart dish with baking paper.
5.
Roll out the pastry on a floured work surface to fit the dish. Place the pastry in the dish creating an edge all the way round. Add the spinach, bacon and tomatoes and pour the egg mixture over the top. Bake for around 35 minutes and serve garnished with the pine nuts.