Pretzels with Peppers and Mushrooms
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 23 min.
Ready in
Calories:
281
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 281 cal. | (13 %) | ||
| Protein | 11.9 g | (12 %) | ||
| Fat | 19.16 g | (17 %) | ||
| Carbohydrates | 14.98 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.41 g | (11 %) |
more nutritional values
| Vitamin A | 378.33 mg | (47,291 %) | ||
| Vitamin D | 3.17 μg | (16 %) | ||
| Vitamin E | 7.36 mg | (61 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.64 mg | (58 %) | ||
| Niacin | 4.75 mg | (40 %) | ||
| Vitamin B₆ | 0.39 mg | (28 %) | ||
| Folate | 112.53 μg | (38 %) | ||
| Pantothenic acid | 1.04 mg | (17 %) | ||
| Biotin | 1.52 μg | (3 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 79.71 mg | (84 %) | ||
| Potassium | 509.53 mg | (13 %) | ||
| Calcium | 35.85 mg | (4 %) | ||
| Magnesium | 28.29 mg | (9 %) | ||
| Iron | 1.58 mg | (11 %) | ||
| Iodine | 82.94 μg | (41 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 9.71 g | |||
| Cholesterol | 270.55 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 day-old Pretzel
- 1 onion
- 2 yellow Bell pepper
- 4 Red Hungarian wax peppers
- 250 grams Oyster mushrooms
- 3 Tbsps butter
- salt
- freshly ground peppers
- 6 eggs
- 4 Tbsps Whipped cream
- 2 Tbsps chopped parsley
- 2 Tbsps scallions
Preparation steps
1.
Slice pretzels and remove any salt. Peel onion and finely chop. Rinse peppers, halve, remove seeds and inner white skin and cut into strips. Rinse mushrooms and also cut into strips.
2.
Saute pretzels in 2 tablespoons butter until golden brown. Remove from pan and drain on kitchen paper. Add mushrooms and onions to the pan and saute in the remaining butter 1-2 minutes. Add the pepper strips and saute another 2-3 minutes. Season with salt and pepper. Whisk eggs with cream and parsley. Add to the vegetables and let thicken while stirring. Add the pretzels again, mix and season.
3.
Distribute to bowls and garnish with chives. Serve with a fresh salad if desired.
