Savoury Egg Loaf with Asparagus
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
376
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 113.9 μg | (190 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.3 mg | (53 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 261 μg | (87 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 26.1 μg | (58 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 598 mg | (15 %) | ||
| Calcium | 288 mg | (29 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 16.4 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 387 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 700 grams green Asparagus
- 6 eggs
- 200 milliliters Whipped cream
- 50 grams grated Grana Padano cheese
- 2 bunches Chives
- butter
- salt
- freshly ground pepper
Preparation steps
1.
Trim, rinse and peel asparagus and blanch for about 6-8 minutes in salted water. Drain. Rinse chives, pat dry it and cut it into small rolls. Whisk together eggs, cream, cheese, chives, salt and pepper. Brush a loaf pan (22 x 10 cm) (approximately 4 x 8 inches) with butter and dust with flour.
2.
Fill loaf pan with asparagus and egg. Preheat oven to 180°C (approximately 350°F). Cover loaf pan with aluminum foil and bake for 30 minutes. Then remove the foil and bake another 20 minutes. Leave in a cool oven to cool. Remove from pan, slice and serve.
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