Sliced Potato and Egg Bake
(0 votes)
(0 votes)
Health Score:
7,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
454
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 454 kcal | (22 %) | ||
| Protein | 15.72 g | (16 %) | ||
| Fat | 30.99 g | (27 %) | ||
| Carbohydrates | 30.91 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.02 g | (13 %) |
more nutritional values
| Vitamin A | 242.41 mg | (30,301 %) | ||
| Vitamin D | 3.05 μg | (15 %) | ||
| Vitamin E | 7.74 mg | (65 %) | ||
| Vitamin B₁ | 0.17 mg | (17 %) | ||
| Vitamin B₂ | 0.45 mg | (41 %) | ||
| Niacin | 2.44 mg | (20 %) | ||
| Vitamin B₆ | 0.27 mg | (19 %) | ||
| Folate | 92.72 μg | (31 %) | ||
| Pantothenic acid | 0.11 mg | (2 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 1.98 μg | (66 %) | ||
| Vitamin C | 31.05 mg | (33 %) | ||
| Potassium | 802.37 mg | (20 %) | ||
| Calcium | 97.89 mg | (10 %) | ||
| Magnesium | 30.72 mg | (10 %) | ||
| Iron | 1.64 mg | (11 %) | ||
| Iodine | 90.75 μg | (45 %) | ||
| Zinc | 0.61 mg | (8 %) | ||
| Saturated fatty acids | 8.62 g | |||
| Cholesterol | 283.43 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 cups waxy potatoes (peeled and sliced)
- 4 tablespoons olive oil
- 1 onion (diced)
- 0.333 cup Bacon (diced)
- 6 eggs
- ¼ cup Crème fraiche
- 0.333 cup green Olives (pitted, sliced)
- 1 tablespoon fresh parsley (chopped)
- 2 tablespoons Mountain cheese (grated)
Preparation steps
1.
Slowly fry the potatoes in hot oil in a high, oven-proof pan for around 10 min with a lid on turning every so often.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6.
3.
Add the onion and bacon to the potatoes and fry for another 5 min.
4.
Mix together the eggs, crème fraîche, olives, parsley and the cheese and season with salt and ground black pepper. Pour over the potatoes and transfer to the oven for around 20 min.
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