Spanish Veggie Egg Bake

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Spanish Veggie Egg Bake
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
195
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie195 kcal(9 %)
Protein10.23 g(10 %)
Fat13.17 g(11 %)
Carbohydrates6.5 g(4 %)
Sugar added0 g(0 %)
Roughage1.71 g(6 %)
Vitamin A910.02 mg(113,753 %)
Vitamin D3 μg(15 %)
Vitamin E7.56 mg(63 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.44 mg(40 %)
Niacin0.39 mg(3 %)
Vitamin B₆0.09 mg(6 %)
Folate74.05 μg(25 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.02 μg(0 %)
Vitamin B₁₂1.87 μg(62 %)
Vitamin C14.97 mg(16 %)
Potassium157.02 mg(4 %)
Calcium22.41 mg(2 %)
Magnesium10.5 mg(4 %)
Iron0.23 mg(2 %)
Iodine90 μg(45 %)
Zinc0.2 mg(3 %)
Saturated fatty acids2.47 g
Cholesterol262.5 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
6
large eggs
1
small Turnip (peeled and cut into thin batons)
1
zucchini (seeded and cut into thin batons)
2
medium carrots (peeled and cut into thin batons)
Beetroot leaf (use red chard if not available), to garnish

Preparation steps

1.
Pre-heat the oven to 180°C | 350F | gas 4.
2.
Bring a large saucepan of salted water to the boil and blanch the vegetables for 2-3 minutes. Drain and refresh in iced water.
3.
Heat the olive oil in a large, heatproof frying pan set over a medium heat. Whisk together the eggs with seasoning.
4.
Pour into the pan then add the blanched vegetables, arranging as evenly as possible in the setting egg.
5.
Allow the base of the omelette to set for 1 minute then transfer to the oven to finish cooking for 4-5 minutes.
6.
Remove once the rest of the omelette has set and is cooked. Turn out onto a chopping board and cut into triangle portions.
7.
Arrange stacked on serving plates and garnish with the beetroot leaf before serving.