Toasted Mozzarella in Carrozza
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 27 min.
Ready in
Calories:
434
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 9 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 355 mg | (9 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ozs Mozzarella
- 8 slices white Bread (crusts trimmed)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 tsps fresh oregano (chopped)
- 3 eggs
- ½ cup milk
- 1 pinch Nutmeg (freshly grated)
- ¼ cup all-purpose flour
- 3 Tbsps good-quality olive oil
- fresh oregano (for garnish)
Preparation steps
1.
Drain the mozzarella and cut into slices. Divide 1/2 of the cheese slices between 4 slices of bread. Season with salt and pepper, sprinkle with chopped oregano and top with the remaining cheese. Cover with the remaining bread slices, pressing gently around the edges.
2.
Whisk the eggs, milk, nutmeg, salt and pepper in a large bowl. Place the flour in a separate shallow bowl.
3.
Heat the oil in a large skillet or griddle over medium heat.
4.
Dredge the sandwiches through the flour to lightly coat and then dip in the egg mixture to coat completely. Working in batches if necessary, grill the sandwiches in hot oil for 2 to 3 minutes per side, or until the cheese melts and the sandwich is crisp and golden brown. Drain briefly on absorbent paper towels.
5.
Cut the sandwiches diagonally into triangles. Transfer to serving plates and garnish with fresh oregano sprigs. Serve.
