Stir Fried Vegetables with Cheese and Fried Egg
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
347
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 13.1 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 19.3 μg | (43 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 643 mg | (16 %) | ||
| Calcium | 329 mg | (33 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 14.4 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 295 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 bunch scallions
- 3 yellow paprika
- 500 grams Cherry tomatoes
- 400 grams Ricotta cheese
- salt
- peppers (freshly ground)
- 1 chili pepper
- 2 Tbsps clarified butter
- 4 fresh eggs
- Basil (for garnish)
Preparation steps
1.
Rinse the scallions, trim, cut the greens into fine rings, and cut the whites lengthwise. Rinse the peppers, trim, cut in half, remove the seeds and ribs, and cut into small cubes. Rinse the cherry tomatoes, pat dry and cut in half or quarters.
2.
Let the ricotta drain slightly and season with salt and pepper. Rinse the chile pepper and slit with a sharp knife several times.
3.
Heat the clarified butter in a frying pan and stir fry the vegetables in it over medium heat for a few seconds. Crumble the ricotta and add to the vegetables. Slide the cheese slightly below the vegetables with the spatula.
4.
Break the eggs and slide them onto the vegetables. Let the eggs cook for about 7 minutes over medium heat. Sprinkle with basil and serve hot.
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